Plum Graham Cracker Crumble
- Total Time
- 40 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- 1pound/450 grams black plums (about 4 large plums), pitted and chopped into ½-inch pieces (about 2½ cups)
- 5tablespoons/55 grams packed brown sugar
- ¼cup/35 grams plus 1 tablespoon all-purpose flour
- ½teaspoon kosher salt
- 1sleeve (9 sheets)/145 grams graham crackers, crushed into fine crumbs using a food processor or in a resealable bag using a rolling pin
- 6tablespoons/85 grams unsalted butter (¾ stick), melted
- 1teaspoon vanilla extract
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
198 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 23 grams carbohydrates; 1 gram dietary fiber; 15 grams sugars; 1 gram protein; 167 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat the oven to 350 degrees. To an 8-inch square (or round) baking dish, add the plums, 3 tablespoons brown sugar, 1 tablespoon flour and ¼ teaspoon salt. Toss everything together to coat and set aside.
- Step 2
In a medium mixing bowl, combine the graham cracker crumbs with the remaining ¼ cup flour, 2 tablespoons brown sugar and ¼ teaspoon salt.
- Step 3
In a small bowl, combine the butter and vanilla. Using a spoon, mix it into the graham cracker mixture until the crumbs are evenly moist, then spread it over the plums, pressing down with your palms to create an even, compact layer.
- Step 4
Bake about 30 minutes or until the crust is golden brown and hardened and plum juice is bubbling up along the edges of the pan. Remove from the oven and let cool for at least 5 minutes. Serve warm or at room temperature.
Private Notes
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Cooking Notes
Rachel in Boston
Crushed graham cracker amount in cups please, we have a crumble emergency here.
Pat Johnson
The author states, "As plums bake, their juices jelly." Peaches will not gel to the same extent as plums which are naturally high in pectin. I would add a couple tablespoons of your usual thickener (mixed with the sugar in the recipe) to prevent it from being too juicy. Flour, cornstarch or "clear gel" from King Arthur Flour would all do the trick. Hope that helps!
Suzio
An additional thickener, which I use for all my fruit desserts: instant tapioca. Mix with a little sugar, stir into the fruit, and wait 15 minutes before baking. Works better for me than either flour or cornstarch.
Bif
Oatmeal is also a hood substitute if you don’t have graham crackers on hand.
sally
1 sleeve, 9 sheets, is a cup and a half of crumbs.
Ilene Tucker
I made this yesterday with a combination of peaches and blueberries, which is what I had on hand, and it was delicious. I especially enjoyed that the topping isn't too sweet. I topped it with whipped cream, although ice cream would obviously be better if the crumble was still warm.
Deborah
I really liked this and it was very quick and easy. BUT, not nearly enough plums in my opinion. After I put the recipe amount in dish I was shocked at how little fruit there was. And so, since I luckily had over another pound to hand, I cut up another pound and added. So glad I did, because the crumble is pretty thick and it would totally have overwhelmed fruit otherwise. Added a bit of cinnamon, because I like cinnamon.
Bebe
A “sheet” of graham crackers is two squares (two crackers). Here is a pretty sane-sounding conversion method: https://cooking.stackexchange.com/questions/45327/how-much-is-a-cup-of-graham-cracker-crumbs-in-crackers-and-weight For the person who combined peaches and blueberries, yellow nectarines and blueberries combine to make delectable cobblers/crumbles… White nectarines are too mild.
STEVE SOKOLOFF
Made this with a few alterations; used white peaches, spiced with cardamom, cinnamon, 5-spice powder and nutmeg. I added a little cornstarch to the brown sugar when tossing the peaches. I also added some almond flour to the crumb mixture. It was fabulous with some coffee ice cream.
Debra
I baked this last night and it is absolutely delicious. The only objection I have is for me, there was not enough fruit. I love crisps and crumbles and will often add more topping, but next time I make this - and I will because the graham cracker topping is so delicious with the plums - I will double the amount of plums.
Dale
No, just dice the plums and remove the pits. Didn't notice any peel after it was baked.
Pamela in Chicsgo
Ok - used the full amount of plums and it didn’t look like enough so added in an equal amount of peaches. Also used a full pack of graham crackers but added in about a cup oats. The oats added some great texture. Also added cinnamon and ground ginger. I am more of a cook than a baker but this was a big hit!!
Emily
Dont worry. It'll be delicious with any plums
Marilyn Armbruster
Could I give this recipe 6 stars? Our daughter made it and recommended the recipe. Tried it and kept making it until plums were out of season! By the way, black plums are great but any small plum worked just as well, particularly elephant heart plums and Italian plums. Waiting for 2021 plum season to arrive!
Mo
I have the same issue - but happen to have some amaretti cookies that i've yet to find a use for. So I plan on picking up some plums tomorrow at the farmer's market and trying to make this with the amaretti as a substitute. Stone fruits usually work well with almond, so I've got my fingers crossed!
Robin
This was my first time baking with plums, and had I known how jammy and velvety and buttery they bake, I would have baked with them long ago. This recipe has a really nice combination of the plums described and a toasted graham cracker crust. I used some higher quality Graham crackers and thought they made a big difference.
J
Instead of Graham crackers I used a combination of crumbled Cinnamon Toast Crunch cereal and oats, since I had them on hand. I added a little extra plum but wish I hadn't Excellent though
ellen
This was yum but original recipe needs more plums and I would make sure to leave the graham crackers in larger/irregular pieces. As it was, not super visually appealing / crunchy
Lynn
Great if you have Graham crackers to get rid of but you can also use oats and butter instead
CHR
Good, easy, but basic, recipe. Definitely should double the quantity of fruit, as other commenters remarked. Think making this dessert in a slightly smaller baking dish might also make for a better thickness for both the fruit bottom and crumble topping. Next time, would add a bit of cinnamon.
Yummy.
Doubled the fruit as my plum tree is full! Super yummy. Better at room temp I think.
Juderie
For the gf crowd: I used 180g or 1.5 cups of gluten free graham crackers (half box Pamela's). As most gf recipes there were adjustments. My crumble started out way too buttery, like almost a liquid. Was out of crackers so added almond flour until I got a sandy consistency. Made this to finish a box of almost stale grahams after camping, and bc I had a ton of berries to use up. It was amazing. Next camping trip - split the crackers between s'mores and crumble.
mary ann
After 35 years, our plum trees are bearing fruit. This recipe is a treasure. There didn’t seem to be enough fruit with our smaller plumbs so I added a box of blueberries. That was the only change and the results have been consistently over many makings.
Patricia
Delicious! I used twice the plums, as others have suggested, and I can't imagine it with fewer. I baked it in a rectangular glass dish, and I had to bake it much longer than called for in order for the plums to soften and release juice. My plums were from Costco, and not really ripe, but they made a very good dessert. I increased the sugar by only 1 T, and didn't miss it We served it with vegan ice cream, and it was wonderful. I know, butter in the dish and vegan ice cream? It was what we had!
Marg in Seattle
Taking the advice of others here, I added twice the amount of fruit it called for, as well as a bit more graham cracker topping. This dessert is a great outlet for late-summer plums. Graham crackers give this dish a slightly softer taste than the usual crumble. Plums ended up juicy but not dripping wet.
Raj brandston
Forgot flour crumbled tasted good waiting to see others comments
KRo
Delicious! Brian loved topping
Christa
This was delicious and so easy to make! I suspect the graham crackers keep it from being overly sweet and balanced the plums nicely. I omitted the salt, and the dish was fine. I think this is my new go-to crumble. Deeply appreciate Sam Sifton bringing it to my attention this week, because even though I am fairly familiar with the NYT collection, I had somehow overlooked or forgotten this one--I always love a good crumble and have come to prefer them to cobblers or pies.
Tj
Another delicious combination I've used is plums and nectarines.....
Kari
Is this recipe calling for the dark largish plums that are kind of hard? Not the medium sized ones that are rosy with specks? I guess I'm wondering if you can / should use the plums that are pretty hard.
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