Peach & Plum Crumble with Walnut Streusel
A simple late summer fruit bake featuring two different types of stone fruit: peaches and plums, topped with a fragrant spiced streusel featuring walnuts.
Servings 8 people
Calories 243kcal
Ingredients
Peach & Plum Filling
- 1 lb Plums large diced, about 10-14 plums
- 1 lb Peaches large diced, about 2-4 peaches
- ¼ Cup All-purpose flour
- 1 Tbsp Brown Sugar
Walnut Streusel Topping
- ½ Cup Flour
- 3 Tbsp Brown Sugar
- 1 tsp Cinnamon
- ¼ tsp Allspice
- ¼ tsp Ground Cloves
- ¼ tsp Ground Ginger
- ¼ tsp Salt
- ½ Cup Unsalted butter melted and cooled slightly
- ⅓ Cup Chopped Walnuts
Instructions
- Preheat the oven to 350°F with a rack in the center.
- In a large bowl, combine the peaches and plums with the flour and brown sugar. Toss to combine, and then spread in the bottom of a 9-inch pie pan, cake pan,or casserole dish.
- In a medium bowl, whisk together the dry ingredients for the streusel: flour, brown sugar, cinnamon, allspice, cloves, ginger, and salt until combined.
- Add in the melted butter, stirring with a sturdy spoon or your hands until the mixture is wet but crumbly throughout.
- Evenly spread the crumble topping over the fruit in the pan. Sprinkle the walnuts on top.
- Bake the crumble for 35-45 minutes, until the fruit is bubbling throughout. Set aside to cool on a trivet for at least 10 minutes. Serve scoops of crumble immediately with ice cream or whipped cream, or store for later.
Notes
Make ahead tip: You can store the baked crumble, covered tightly, at room temperature for 2-3 days. Warm individual portions in the microwave to serve.