Thyme, Peach and Plum Crumble
1 hr
30 min
4 to 6 servings
1 hr
30 min
4 to 6 servings


Spiced Peaches and Plums:
  • 1 tablespoon unsalted butter
  • 1 cinnamon stick 
  • 1 star anise 
  • 1 vanilla bean, halved lengthways (or 1/2 tsp vanilla extract) 
  • 4 ripe peaches, quartered 
  • 3 ripe plums, halved 
  • 1 cup apple juice 
  • 2 or 3 sprigs fresh thyme 
Crumble Topping:
  • 50 grams (3 1/2 tablespoons) cold butter, cut into cubes
  • 50 grams (4 tablespoons) light brown sugar or 1 tablespoon honey, xylitol or alternative 
  • 50 grams (1/2 cup) almond flour or all-purpose flour
  • 50 grams (1/2 cup) rolled oats (or coconut flour for gluten free) 
  • 50 grams (1/2 cup) chopped pistachios or pecans 
  • 1/2 teaspoon ground cinnamon 
  • Thick cream, custard or vanilla ice cream, for serving 


For the spiced peaches and plums: Melt the butter in a medium pot over medium heat. Add the cinnamon, star anise and vanilla bean. Pour in the apple juice, and bring to a boil. Add the peaches, plums and thyme. Gently poach until the fruit is soft and easily pierced with a knife, 15 to 20 minutes.

Meanwhile, preheat the oven to 400 degrees F.

For the crumble topping: In a food processor or mini chopper, pulse the butter, brown sugar, almond flour, oats, pistachios and cinnamon to the consistency of rough breadcrumbs.

Remove the fruit with a slotted spoon, reserving the syrup, and lay in a shallow oven-proof baking dish. Scatter over the crumble topping.

Bake on the lowest shelf of your oven for 5 minutes, then turn on the broiler and bake for a further 5 minutes, or until the crumble topping is golden.

Serve immediately with thick cream, custard or vanilla ice cream, and a drizzle of the reserved poaching liquid.

Cook's Note

For a campfire friendly version, toast your crumble topping slowly in a pan over medium-low heat, and then sprinkle directly over the fruit just before serving.

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