Plum crumble Calories

No, you usually do not need to peel plums for plum crumble. Their skins soften as they bake and help the fruit hold its shape, while peeling can make the filling more watery.

Yes, frozen plums work in plum crumble, though they release more liquid as they thaw and bake. Use them straight from frozen or drain excess thawing liquid, and add a little flour or cornstarch to help thicken the filling.

Use cold butter and rub it into the dry ingredients only until coarse crumbs form. For a crunchy plum crumble topping, leave some larger clumps, avoid covering the dish while it cools, and bake until the top is golden.

Plum crumble is done when the topping is golden and the fruit juices bubble around the edges. If the topping browns before the plums soften, loosely cover the dish and continue baking until the filling is tender.

Plum crumble has a loose, crisp streusel topping made from butter, flour, and usually sugar. Plum cobbler is generally topped with biscuit-like dough or batter, so its top is softer and more bread-like.

Yes, tart plums are excellent in plum crumble because their sharp flavor contrasts with the buttery topping. Add enough sugar to balance the fruit, tasting it first; very ripe plums may need little or no extra sweetening.

Yes, you can prepare plum crumble ahead, but baking it just before serving keeps the topping crisp. Keep the fruit and crumb mixture separate in the refrigerator, then assemble and bake when you are ready.

Store leftover plum crumble covered in the refrigerator once it has cooled, and eat it within a few days. Reheat it in the oven to revive the topping; a microwave warms it quickly but tends to soften the crumbs.

Yes, plum crumble can be frozen baked or unbaked in a freezer-safe dish. Thaw it in the refrigerator before reheating or baking; the topping may be less crisp after freezing, so warming it uncovered in the oven helps.