It’s officially autumn here in the UK, so what better ways to see off the end-of-summer blues than with a huge helping of sweet, comforting crumble?
This sweet, satisfying dessert takes a step up from the average crumble with the decadent addition of red wine and mixed spice – a combination that adds depth to the flavour without being overpowering. These tweaks could also be ramped up nearer to Christmas for a very festive dessert.
Here’s how to make this spiced plum and apple crumble.
Ingredients
For the filling:
- 12 ripe plums
- 6 apples
- 1 tbsp butter
- 2 tbsp golden granulated sugar
- 1 tsp mixed spice
- 100ml (3.4 fl oz) red wine (I used a Cabernet-Shiraz)
For the crumble:
- 350g (12.3 oz) wholemeal flour
- 200g (7 oz) cold slightly salted butter
- 250g (8.8 oz) golden granulated sugar
You’ll also need a 30cm (12in) casserole dish with lid, capable of being used on the hob and in the oven.
Instructions
1. Wash all of the fruit.
Stone the plums and cut into quarters. Peel and core the apples and chop into eighths.
In the dish, dissolve the golden sugar, butter and mixed spice in the wine. Allow it to come up to the boil – it should take 60-90 second to start thickening.
Throw in the fruit and 100ml (3.4 fl oz) water and stir until evenly coated.
Replace the lid and let the fruit bubble over a medium heat for 10 minutes.
Make up the crumble by placing the butter, sugar and flour in a food processor and pulsing until you have an even crumb.
Spread evenly over the top of the crumble (don’t pat down) and place in the oven with the lid off.
Bake for 30 minutes until golden brown and bubbling on top. Serve immediately with plenty of custard.
Here’s the spiced plum and apple crumble recipe in printable form:

Spiced plum, apple and red wine crumble
Ingredients
For the filling:
- 12 ripe plums
- 6 apples
- 1 tbsp butter
- 2 tbsp golden granulated sugar
- 1 tsp mixed spice
- 100 ml red wine I used a Cabernet-Shiraz
For the crumble:
- 350 g wholemeal flour
- 200 g cold slightly salted butter
- 250 g golden granulated sugar
- You'll also need a 30cm (12 in) casserole dish with lid capable of being used on the hob and in the oven.
Instructions
- Wash all of the fruit.
- Stone the plums and cut into quarters. Peel and core the apples and chop into eighths.
- In the dish, dissolve the golden sugar, butter and mixed spice in the wine. Allow it to come up to the boil - it should take 60-90 second to start thickening.
- Throw in the fruit and 100ml (3.4 fl oz) water and stir until evenly coated.
- Replace the lid and let the fruit bubble over a medium heat for 10 minutes.
- Make up the crumble by placing the butter, sugar and flour in a food processor and pulsing until you have an even crumb.
- Spread evenly over the top of the crumble (don't pat down) and place in the oven with the lid off.
- Bake for 30 minutes until golden brown and bubbling on top. Serve immediately with plenty of custard.
Are you thinking of trying this spicy plum and apple crumble? Let me know if you do!
Cooking with the Le Creuset Cast Iron Shallow Casserole dish (supplied to me for the creation of this recipe) is a joy. It’s safe to use on any heat source including gas, electric, ceramic, radiant ring and induction hobs, which is what made this recipe so simple to prepare. Plus the heat distributes really evenly, which means a better final dish.
You might think that cooking a red wine recipe in a white dish was madness, but it came up perfectly clean after a brief soak in hot soapy water. It can also be placed in the dishwasher, if you wish.
I can’t recommend the Le Creuset range enough. Not only is it gorgeous to cook with, it looks beautiful too.
For another delicious fruity dessert, try this homemade fruit tart.
This is a commissioned recipe for Le Creuset and Great British Chefs.
Jenny says
Looks amazing and sounds delicious. I am in awe of the photos too! Just beautiful.
Winnie says
OMG !!
I can almost smell the aroma :)
We looooooooove crumbles, so I just need to try this recipe
Pinning
Kirsty Hijacked By Twins says
This sounds a perfect autumnal pudding, simply delicious x
kellie@foodtoglow says
Sounds really lovely, Emily. I have never made a crumble with wine but what a jolly good idea. Crumble for grown-ups!
Emma | My Book Corner says
This looks absolutely gorgeous.
Do you have suggestions for a gluten-free topping?
Emily Leary says
Thanks! You could use GF flour and just experiment with the butter quantity needed to get it to crumble. I suspect it might go a little pastry-ish though, so I would probably substitute up to half the flour quantity with rolls oats.
Yet Another Blogging Mummy!!! says
I love crumbles but I’d never thought of adding alcohol. This does sound good #recipeoftheweek
Kate @ Family Fever says
That just looks amazing, perfect for the darker autmn evenings! #recipeoftheweek
Hillie says
How much wine is required?
Emily Leary says
100ml red wine. I used a Cabernet-Shiraz :)
Kate - gluten free alchemist says
Autumnal crumble. How good is that?! Delicious with a big helping of custard I bet!