Mary McCartney’s Just Desserts: Plum and Pear Crumble

This recipe packs a whopping fruity punch and is also very versatile.

Mary McCartney's Plumb and Pear Crumble

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Crumble is delicious and I like to think of it as deceptively guilt-free. It packs a whopping fruity punch and is also very versatile. You can play around with the fruit combinations, using apples and blackberries instead, or berries, depending on what is in season. This dessert can be serve on its own, but is also great with custard, whipped cream, or ice cream.

Mary McCartney's Plumb and Pear Crumble
Mary McCartney’s Plumb and Pear Crumble

Plum and Pear Crumble
(Makes 4 servings)


For the filling:

  • 8 ripe plums, cut in half and pitted
  • 4 ripe but firm pears, cored and cut lengthwise into quarters
  • ½ cup packed light brown sugar
  • 1 teaspoon ground cinnamon

For the crumble:

  • ⅔ cup all-purpose flour
  • 1 cup rolled oats
  • ½ cup ground almonds
  • ¼ cup packed light brown sugar
  • 7 tablespoons butter, chilled and cut into cubes


  1. Preheat the oven to 375°F.
  2. Cut sliced plums and pears into bite-sized pieces and put them into a medium baking dish (about 10 inches).
  3. Sprinkle the brown sugar and the cinnamon evenly over fruit and stir together well.
  4. To make the crumble, put flour, oats, ground almonds, and brown sugar into medium mixing bowl. Then add butter and gently rub these ingredients together using your fingertips, until mixture resembles coarse breadcrumbs.
  5. Scatter crumble evenly over prepared fruit in baking dish.
  6. Bake for 45 minutes, until topping is golden and crisp, and serve warm or at room temperature.

Photo of Mary McCartney : Photo © by Simon Aboud
Reprinted with permission from FOOD: Vegetarian Home Cooking © 2012 by Mary McCartney, Sterling Epicure, an imprint of Sterling Publishing Co., Inc. Photography by Mary McCartney

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