Cherry-Plum Port Crumble

In my home fruit is a constant. In fact, Cole and I are happy to to snack our way through the day having handfuls of it along with this or that, so it goes without saying our fruit bins are always brimming.

Cherries and Plums | Bakers Royale

But on occasion when we are on the run like we have been for the last few weeks with baseball playoffs, the basket can become full of past-their-prime fruit. When that happens here are just a few of my favorite options: ice cream, smoothies, pie and crumbles. 

Today we are doing crumble—specifically this cherry plum port crumble. The port makes this crumble—so yes, you need to go out and buy some.

Cherry-Plum Port Crumble via Bakers Royale

Whether you decide to go for this cherry plum combo or any other fruit combination, this port crumble is a sure bet. Easy to make, simple in design, and always a crowd pleaser, you can eat this straight up or with a scoop of ice cream. I like it both ways—straight up for breakfast; a la mode for every other time.

Cherry-Plum Port Crumble | Bakers Royale



And if anyone has any other suggestions for using up excess of fruit, please share with the rest of us in the comment section.

Cherries and Plums Bakers Royale1 600x600

this recipe

Cherry-Plum Port Crumble



  • 1 cup flour
  • 1 /2 cup chopped walnuts
  • 1/2 cup brown sugar
  • 4 tablespoon granulated sugar
  • 8 tablespoon unsalted butter, melted


  • 3 cups cherries, stemmed and pitted
  • 4 medium size plums, pitted and sliced
  • 2 tablespoons sugar
  • 1 tablespoon cornstarch
  • 1/4 cup port wine


Preparation: Heat oven to 350 degrees F.

To make crumble: In a large bowl, combine and whisk all ingredients but the butter. Pour in butter and using two forks toss until large clumps form. Do not over work. Mixture should have a combination of large and finer clumps. Set aside.

To make filling: In a large bowl, combine all ingredients and set aside for 10 minutes. Using a slotted spoon transfer fruit to a 9x9 pan or a large oven proof 10-inch pan. Transfer juice to a small saucepan and reduce until syrupy over medium-high heat, about 5-6 minutes. Pour over fruit.

Sprinkle crumble on top of fruit and bake until golden, about 30-35 minutes.




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  1. Avatar for Naomi RobinsonAdina says

    Hi Naomi,
    I love the looks of this. I have a huge cherry tree, so I am collecting all sorts of cherry recipes at the moment. This will definitely make it on the list, it is something I never had before. :)

  2. Avatar for Naomi RobinsonMedeja says

    This crumble sounds so good! It’s such a simple dessert that you managed to make really special! Yummy!

  3. Avatar for Naomi says

    What a great looking crumble, Naomi! I could eat so much of this!

  4. Avatar for Naomi RobinsonLiz @ Floating Kitchen says

    This is gorgeous, Naomi. The color is to die for! And I love this combination with the port. I always have so much fruit on hand that I usually do smoothies when it starts to go south, but I like your idea here much better! :-)

  5. Avatar for Naomi Robinson says

    Gosh I have been craving a cherry crumble all week. This looks perfect and I haven’t had any plums yet this summer! This is definitely going on my must-bake list. Our fruit baskets are always overflowing too- last week we had some overripe bananas so we’ve been snacking on banana bread for the last few days 😉

  6. Avatar for Naomi RobinsonCaroline @ Pass the Cocoa says

    Cherry crumble sounds so good right now, and yours looks delicious, Naomi! I love the pot you served it in-it’s so pretty and rustic (:

  7. Avatar for Naomi RobinsonKatalina @ Peas and Peonies says

    Love it, cherries in our house never stand around for too long, because me and my husband love them so much, we eat them in one sitting.

  8. Avatar for Naomi Robinson says

    I love crumbles in the summer!!! We also always have fruit in our house. . I bake a lot of breads and muffins if I have too much or if the fruit is overly ripe. but in the summer, we do a pretty good job of polishing off the fresh fruit . . esp for breakfast and snacking! love this crumble!

  9. Avatar for Naomi RobinsonKaitlin says

    Mmmm! I bet the port is a beautiful addition!

    I love this time of year because I am crazy about snacking on fruit, but I feel like I go through it too fast! I need to plant some fruit trees and berry bushes 😀

  10. Avatar for Naomi RobinsonJocelyn Delk Adams says

    This crumble is a stunner. I soooo wish I wasn’t allergic to cherries. I can definitely replace with another fruit.

  11. Avatar for Naomi RobinsonMary Frances says

    Wow–the crumble looks amazing!! Cherries and plums sound like a divine combo.

  12. Avatar for Naomi RobinsonSerena says

    I like roasting over ripe fruit – then add to ice cream to concentrate the flavor. But if I had cherris and plums…hello…I’d be making this!

  13. Avatar for Naomi RobinsonLisa @ Healthy Nibbles & Bits says

    I absolutely love summertime for all of its seasonal fruits, and turning those fruits into a crumble is one of the best things ever. The color of this crumble looks fabulous!

  14. Avatar for Naomi Robinsonjoymama says

    I made this tonight—-so good!
    I didn’t have port so I subbed a T of cognac and a T of pinot noir. I did not cook down the juices.
    The crumble was really good and plentiful for the square baking dish I used.

  15. Avatar for Naomi RobinsonElsie says

    This looks delish, but i have cherries and blackberries – no plums! 4 medium plums is how many cups of blackberries, do you have a guess?