Absolute basic plum crumble?

Pink_Giraffe

I have a couple of punnets of plums past their best, castor and granulated sugars, sr flour and stork. I feel like this should be ok for a crumble but I cannot find a basic recipe for the life of me, they all want ground almonds or muscovado sugar. Please help me, I don’t want these plums to go to waste! 

Oh, and I found some custard lurking in my cupboard, so there is another good reason for a crumble! 

JIL

My crumble recipe is 200g of flour, 110g of sugar and 110g of butter/stork.
Sometimes when I have made the crumble mix I add in a handful of oats.

I would just half the plumbs, take out the stone, depending on the sweetness, do you need sugar on them?  Then decide how big you want the plumbs. Put them in an ovenproof dish. Pour over crumble mix. Bake for 35 minutes.  

Apintplease

Now if I HAD almonds or mascovado, Id use it

9 times out of 10 I dont so its the basic recipe 

Cut and layer the plums, sprinkle with sugar, and make the crumble - half fat to flour and enough sugar to rot the teeth ( about a 1/2 the weight of fat and flour max )

-taff

https://www.you.co.uk/mary-berrys-plum-crumble-recipe/

Pink_Giraffe

Thank you! Crumble for pudding tonight, can’t wait!

GreenQueen

I use the 3:2:1 proportions, flour:fat:sugar. This can then be used as crumble, or have water added to make pastry. I would lightly stew the fruit with sugar as needed first, and drain any excess juice (you can always heat it and re-add  it at the end, or thicken with cornflour for a pouring sauce). I would then pop the crumble on top and bake for half an hour or so.