Baking Dessert

This plum and blackberry crumble is the perfect warming dessert

Name: Plum and blackberry crumble recipe
Yield: 6
Ingredients: 700g plums, halved, stones removed; 200g blackberries; 4 lemon thyme sprigs, leaves picked; 55g rapadura or dark brown sugar (see recipe notes); Thickened cream, to serve; 75g rapadura or dark brown sugar; 75g plain flour; 60g rolled oats; 30g hemp seeds; 60g cold butter, chopped

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by Paulette Whitney

Mar 17, 2026

“We go foraging every autumn, and there are a few late varieties of plum, which partner beautifully with blackberries in a crumble.” – Paulette Whitney, Provenance Growers, Tasmania.

You’ll need a 30cm x 21cm, 6cm-deep oval baking dish.

700g plums, halved, stones removed
200g blackberries
4 lemon thyme sprigs, leaves picked
55g rapadura or dark brown sugar (see recipe notes)
Thickened cream, to serve

Crumble topping

75g rapadura or dark brown sugar
1/2 cup (75g) plain flour
3/4 cup (60g) rolled oats
1/4 cup (30g) hemp seeds (see recipe notes)
60g cold butter, chopped

Method

1.

Preheat oven to 200°C/180°C fan-forced.
2.

Quarter the plums, scatter over a 30cm x 21cm, 6cm-deep oval baking dish and dot with the blackberries and lemon thyme leaves. Sprinkle over the sugar and leave to sit while you prepare the crumble. (The sugar will help the fruit release its juice.)
3.

For the crumble topping, place all dry ingredients in a large bowl with a pinch of fine salt and whisk to combine. Add the butter and rub in with your fingertips until it resembles coarse breadcrumbs. A few pea-sized lumps of butter are fine.
4.

Stir the fruit to distribute the sweet juices it has released, sprinkle over the crumble topping and bake for 30 minutes, or until the top is crisp and golden and the fruit is bubbling up the sides.
5.

Serve with plenty of cream.