Plum and Orange Oat Crumble

Plum and Orange Oat Crumble combines sweet and juicy plums with fresh and zingy orange for a delicious dessert topped with a crisp oat and almond crumble.

I do love a crumble, there’s something very satisfying about that crumbly topping and the soft cooked fruit underneath.

Mostly I use seasonal fruit for example, rhubarb in the spring and early summer, peaches or even strawberries in summer. And in the authumn I am spoiled for choice with apples, blackberries and plums.

What kind of plums can I use?

Use any plums for this crumble. My favourites are Victoria plums, but I’ll take any plums from friends who have plum trees, or failing that I buy whatever is on offer in the supermarket.

Why add orange to the Plum and Orange Crumble?

Oranges add a lovely freshness to the crumble. Plums have an intense sweetness when you cook them and the orange helps to balance that out.

However, if you want to leave out the orange that’s fine. Try both and see what you like.

Why add almonds to the Plum & Orange Oat Crumble?

Stone fruit, like plums, apricots, and peaches, nectarines and cherries have a natural affinity with almonds because they all belong to the same Prunus genus of trees. family.

You probably won’t taste the ground almonds but they bring out the sweetness of the fruit. I also like to sprinkle some flaked almonds on the top of crumble for extra texture.

Making the crumble topping

Crumble topping is easy to make and the rubbing in method is one of the simplest. The same basic method is used to make scones and shortcrust pastry.

• Cut the butter into cubes
• Put the flour and butter into a bowl
• Use a knife or a pastry cutter to chop the butter into smaller pieces. It will pick up flour along the way.

• Get your fingers into the mixture and lightly rub the butter and flour until the mix resembles breadcrumbs.
• Stir in the ground almonds, oats, and the sugar

More Crumble Recipes from Farmersgirl Kitchen

Rhubarb Crumble is always the first recipe I make with the rhubarb from my garden, it’s so easy to make and a real crowd-pleaser. 

Blackberry and Apple Crumble is one of the real treats of Autumn/Fall, it’s an easy dessert to make and can be served with ice cream, cream, yogurt or custard.  

Mincemeat and Apple Crumble is a festive twist on the classic apple crumble dessert.   Tangy slices of apple combine with rich mincemeat and a delicate crumble topping, it’s perfect comfort food for the darkest days of winter. 

More Crumble Recipes

• Apple and Cranberry Oat Crumble – Sew White
• Rhubarb & Custard Crumble Cake – Only Crumbs Remain
• Apple & Cherry Crumble – Hungry Healthy Happy

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Plum and Orange Oat Crumble

Janice Pattie

A seasonal crumble using plums with the zesty addition of orange.

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Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Course Dessert

Cuisine British

Servings 4

Calories 263 kcal

Ingredients

 

MetricUS Customary units

• 8 plums
• 2 oranges
• 1 tsp ground cinnamon
• 3 tbsp caster sugar
• 40 g wholemeal flour
• 15 g ground almonds
• 25 g jumbo oats
• 1 tbsp Demerara sugar
• 25 g butter or margarine
• 15 g flaked almonds optional

Instructions

 

• Preheat the oven to 200C
• Cut the plums in half, remove the stones, and cut in quarters.
• Place in an ovenproof dish. Scatter the cinnamon and caster sugar over the top.
• Zest the oranges on a fine grater into the bowl then, using a serrated knife, cut away the peel and segment the orange over the plums.
• Put the flour and oats into a bowl, rub in the butter or margarine, mix in the Demerara sugar, then pile the crumble on top of the fruits. and scatter over the flaked almonds, if using.
• Bake in the oven for 30 minutes until golden brown on top.

Notes

Serve warm with low-fat custard or virtually fat-free fromage frais.

Nutrition

Calories: 263kcalCarbohydrates: 47gProtein: 5gFat: 8gSaturated Fat: 3gCholesterol: 13mgSodium: 45mgPotassium: 385mgFiber: 6gSugar: 31gVitamin A: 759IUVitamin C: 47mgCalcium: 54mgIron: 1mg

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