Anne Neary Recipes

Plum and Cinnamon Crumble

Serves 6


  • 900g/2lb fresh plums,
  • 75g/30z caster sugar
  • 175g/6oz plain flour
  • 100g/4oz butter cubed
  • 75g/3oz Demerara sugar
  • 75g/3oz nuts, such as hazelnuts, peacans or walnuts, roughly chopped and toasted
  • 1 level tsp cinnamon
  • custard to serve


Preheat the oven to 180C/160C fan-oven/Gas mark 4

Cut the plums in two and take out stone then place in a large ovenproof dish.

Sprinkle the caster sugar over the fruit, mix together well to coat, then sprinkle with cinnamon

Set aside

Sift the flour into a large mixing bowl. Add the butter and rub in with your fingertips.

Continue to rub in until the mixture forms clumps.

Stir in the Demerara sugar and nuts, reserving 1 tbsp each of the sugar and nuts for the topping.

Sprinkle the crumble mixture evenly over the fruit.

Scatter over the reserved sugar and nuts.

Bake for 45-50mins until the crumble is golden.

Serve with custard.