Ina Garten Plum Crumble

I bought too many plums. Again. But instead of trying to eat them all raw or stash them in the fridge, I baked them into this crumble—and it turned out better than expected.

It’s the kind of dessert that comes together quickly but tastes like you planned it all week. Tart plums, warm spices, and a buttery almond-studded topping that browns just right in the oven. No whipped cream needed—but it doesn’t hurt.

Here’s how I made it Ina-level.

Why This Works So Well

Plums get juicy when baked—but they also need help thickening and balancing. Ina keeps it simple with cornstarch, lemon, and a restrained hand on the sugar. The topping stays crisp, not cakey, thanks to the almond flour and cold butter. It’s that mix of textures—soft fruit, crumbly top—that makes every bite land.

Ingredients That Pulled Weight

For the topping:

• All-purpose flour (½ cup) – Forms the base. I tried it once with just almond flour—too crumbly.
• Almond flour (¼ cup) – Adds richness and subtle nutty flavor.
• Brown sugar (3 tbsp) – More depth than white sugar; caramelizes beautifully.
• Unsalted butter (3 tbsp, cold) – The cold matters. Warm butter melts too fast and ruins the crumble.

For the filling:

• Fresh plums (1 lb) – Ripe but firm. Too ripe and the filling gets mushy.
• Sugar (2 tbsp) – Just enough to round out the plums.
• Spices:
  • Cinnamon (¼ tsp)
  • Allspice (¼ tsp)
  • Ginger (⅛ tsp) – This combo gives it a warm, earthy background without overpowering the fruit.
• Cornstarch (1 tsp) – Thickens the juices without clouding the flavor.
• Lemon zest + juice (from ½ lemon) – Brightens the whole dish and keeps it from tipping too sweet.

Making It Yours

• Add oats: I once swapped 2 tbsp of flour for oats in the topping—nice crunch, heartier texture.
• Different fruit: Apricots work beautifully. Cherries do too, but reduce the sugar slightly.
• More crumble: Double the topping if you like a thicker layer (I’ve done it, no regrets).

Lessons From My Oven

What Went Wrong	Why It Happens	How to Fix It
Watery filling	Skipped the cornstarch	Always add it—it holds the juices
Soggy topping	Butter wasn’t cold	Use chilled cubes and don’t overwork
Dry, floury crumbs	Didn’t rub in butter fully	Mix until coarse crumbs form
Overly tart filling	Used underripe plums	Taste one first, then adjust sugar

How to Make Ina Garten’s Plum Crumble

1. Preheat oven to 375°F (190°C).
2. Make the topping: Mix flour, almond flour, and sugar in a bowl. Add cold butter pieces and rub with fingertips until it forms coarse crumbs. Chill while prepping the fruit.
3. Prep the fruit: Halve, pit, and dice plums. Toss in a large bowl with sugar, cinnamon, allspice, ginger, cornstarch, lemon zest, and lemon juice.
4. Assemble: Spread fruit in a baking dish. Scatter crumble topping evenly over it.
5. Bake 35–45 minutes, until juices bubble and the top is golden brown.
6. Cool 5–10 minutes before serving.

Tips I Always Use

• I taste a piece of plum before mixing. If it’s super tart, I bump the sugar to 3 tablespoons.
• A metal spoon works better than a fork for rubbing in the butter—more control, less smearing.
• Bake on a sheet pan if your dish is full—plum juices love to bubble over.

Freezing & Reheating

• Fridge: Keeps 3 days. Reheat uncovered to keep the topping crisp.
• Freezer: Freeze fully baked. Let it cool, wrap tightly, and freeze up to 3 months.
• Reheat:
  • Oven: 350°F for 10–15 min
  • Microwave: 1–2 min, but topping softens

Reader Qs Answered

Q: Can I use canned plums?
A: I wouldn’t. They’re too wet and syrupy. Fresh or frozen is better.

Q: Can I make this ahead?
A: Yes. Prep everything separately and assemble right before baking. Or bake it fully, refrigerate, and rewarm to serve.

Q: How do I know it’s done?
A: Look for bubbling fruit and a golden brown top. The juices should be thick, not watery.

Try More Recipes:

• Ina Garten Date Nut Bread
• Ina Garten New York Cheesecake
• Ina Garten Plum Crisp