Recipes Desserts Fruits and Nuts Plum and Lime Crumble

Plum and Lime Crumble

  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getAggregateRating, 311ms
  • bvseo-msg: The resource to the URL or file is currently unavailable.;
Prep Time: 30 minutes
Cook Time: 60 minutes
Servings: 6 to 8

The pronounced flavor of plums makes them a match for bold seasonings, like the fragrant lime zest used in this sweet-tart crumble. If you like, try an assortment of plums or even pluots or apriums.


For the crumble topping:

  • 1 1/2 cups (7 1/2 oz./235 g) all-purpose flour
  • 3/4 cup (6 oz./185 g) sugar
  • 1 tsp. kosher salt
  • 1 cup (8 oz./250 g) cold unsalted butter, cut into pieces
  • 1 cup (3 oz./90 g) rolled oats

  • 3 1/2 lb. (1.75 kg) red plums, pitted and sliced
  • Finely grated zest from 2 limes
  • 3/4 cup (6 oz./185 g) sugar
  • 1/4 cup (1 1/2 oz./45 g) all-purpose flour
  • Vanilla ice cream for serving (optional)


Preheat an oven to 375°F (190°C).

To make the topping, in a food processor, pulse the flour, sugar and salt until combined. Add the butter and pulse until the mixture resembles coarse crumbs. Add the oats and pulse to combine. Transfer to a bowl.

In a bowl, stir together the plums, lime zest, sugar and flour. Spread the fruit in a 9-by-13-inch (23-by-33-cm) baking dish. Using your fingers, press the topping into large clumps and scatter over the fruit. Alternatively, divide the fruit mixture and topping among eight 1/2-cup (4-oz./125-g) ramekins.

Bake until the fruit is bubbling and the topping is golden and crisp, about 1 hour for the baking dish or 30 minutes for the individual ramekins. Serve warm or at room temperature with ice cream. Serves 6 to 8.

Adapted from Williams-Sonoma Dessert of the Day, by Kim Laidlaw (Weldon Owen, 2013)

  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getReviews, 74ms
  • bvseo-msg: The resource to the URL or file is currently unavailable.;