Dec 222015
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Ruby Red Plum and Amaretti Crumble


Plums, amaretti biscuits and Nigella Lawson. Need I say more?


This recipe for ‘Ruby-Red Plum and Amaretti Crumble’ was emailed to me by my mother about a month ago. Just reading the ingredients I knew that I was going to love it. It’s fruity and almondy, sweet and tart, soft on the inside and crunchy on the outside – everything you would expect from a Nigella recipe. Like most crumbles, it is easy to make and perfect for the hesitant baker (ie. moi).


For me, the amaretti biscuits make this feel like a dessert one would make close to Christmas time but I am sure it would be equally delicious on a summer’s evening. Whichever time of year you decide to make this Crumble, make sure that you choose plums grown in the correct location for that season. Plums are in season in the Northern hemisphere from May to October and in the Southern hemisphere from November to April.


Share your thoughts: Which fruits do you like putting into a Crumble?



Ruby Red Plum and Amaretti Crumble



Ruby-Red Plum and Amaretti Crumble (Nigella Lawson)




30g/1oz unsalted butter

1kg/2lb 4oz red plums, quartered if large/halved if small (stones removed)

2 Tbsp sugar

1⁄2 lemon, zest and juice (zest is optional – I prefer the recipe without it)


For the crumble topping

100g/31⁄2oz amaretti biscuits (crunchy, not morbidi/soft)

150g/51⁄2oz plain flour

1 tsp baking powder

100g/31⁄2oz cold unsalted butter, cut into small cubes

3 Tbsp sugar


Preparation method

  1. Preheat the oven to 190C/375F/Gas 5 and place a baking sheet in it to heat up.
  2. To make the crumble, put the amaretti biscuits into a freezer bag and bash with a rolling pin or similar, until they resemble coarse crumbs and then set aside. You can either make the crumble using a freestanding mixer or your hands. If you are using a mixer, put the flour and baking powder into the bowl of the mixer and shake to combine, then add the small cold butter cubes and beat slowly with the flat paddle until you have a mixture that resembles large-flaked oatmeal. If you are making the crumble by hand, rub the butter into the flour and baking powder with your fingers.
  3. Finish making the crumble by adding the sugar and mixing it in with a fork. Set aside 2 tablespoons of amaretti crumbs to use later and then pour in the remaining amaretti crumbs into the crumble mixture, using a fork to mix again. Set aside in the fridge.
  4. To make the plum filling, melt two tablespoons of butter in a large pan (that has a lid), add the prepared plums, sprinkle in two tablespoons of sugar, the lemon zest (optional) and juice, and shake the pan over the heat. Cook for two minutes without a lid and two further minutes with the lid on. Taste. If the plums are not soft and ripe, you may want to cook them for longer and add some more sugar or lemon if necessary.
  5. Pour the plums carefully (they’re hot) into a 23x6cm/9x3in deep ovenproof pie dish and set to one side. The red skins will have made a gorgeous garnet gravy. Sprinkle in the two tablespoons of amaretti crumble you had reserved.
  6. Pour the crumble mixture over the waiting fruit in its pie dish, making sure you cover right to the edges to stop too much leakage, although a little leaking over the edges is fine.
  7. Place on the baking sheet in the oven and bake for about 30 minutes. Check after about 15 minutes to make sure that the crumble isn’t beginning to burn. If it does seem quite brown you may want to cover it with foil for the remainder of the baking time, uncovering it for the last 2-3 minutes.
  8. Let the crumble stand for 10-15 minutes before eating, with ice cream, whipped cream or mascarpone.


Share your thoughts: Which fruits do you like putting into a Crumble?


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  2 Responses to “Recipe: Ruby-Red Plum and Amaretti Crumble (Nigella Lawson)”

  1. Delicious, recipe! It really good use of plums!