Plum and blackberry crumble with spiced yoghurt

This delicious plum and blackberry crumble is one to put at the top of your must-try list - especially if it's paired with a dollop of homemade spice yoghurt. One helping will never be enough!

  • 10 mins preparation
  • 50 mins cooking
  • Serves 6
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  • 1.5 kg plums
  • 250 g blackberries
  • 1/3 cup honey, warmed
  • 1 tsp vanilla extract
  • 1 tsp cornflour
  • 150 g Greek-style yoghurt
  • 250 g mascarpone
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
Crumble topping
  • 1 cup self-raising flour, sifted
  • 1/2 cup demerara sugar
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 125 g cold unsalted butter, finely chopped
  • 1 cup coarsely chopped pecans


  • 1
    Preheat oven to 170°C. Grease a 20cm x 30cm oval, 2.5-litre baking dish. Line an oven tray with baking paper.
  • 2
    Meanwhile, cut plums in half and twist to separate the halves. Remove and discard the stones. Chop into large pieces and place with blackberries in baking dish.
  • 3
    Stir honey, vanilla and cornflour in a jug until well combined; pour over fruit. Stir fruit to coat well in honey mixture.
  • 4
    Bake fruit for 35 minutes or until tender.
  • 5
    Meanwhile, to make crumble topping, combine flour, sugar and spices in a bowl; rub in butter until mixture is crumbly. Stir in pecans. Spoon mixture in a thin layer onto lined tray. Bake crumble topping for 15 minutes or until golden. Cool the mixture for 10 minutes before coarsely crumbling.
  • 6
    Combine the yoghurt, mascarpone, cinnamon and ginger in a small bowl.
  • 7
    Top warm fruit mixture with crumble mixture. Serve with spiced yoghurt.


You can use any combination of stone fruit instead of plums if you prefer.

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