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.
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.
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.
And if anyone has any other suggestions for using up excess of fruit, please share with the rest of us in the comment section.
Cherry-Plum Port Crumble
Ingredients:
Crumble
- 1 cup flour
- 1 /2 cup chopped walnuts
- 1/2 cup brown sugar
- 4 tablespoon granulated sugar
- 8 tablespoon unsalted butter, melted
Filling
- 3 cups cherries, stemmed and pitted
- 4 medium size plums, pitted and sliced
- 2 tablespoons sugar
- 1 tablespoon cornstarch
- 1/4 cup port wine
Directions:
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.
Welcome to my cozy corner where baking meets random thoughts and musings. I’m a self-taught baker sharing all things sweet (and some savory—okay, and cocktails) with a whisk in one hand and a camera in the other. 
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.
This crumble sounds so good! It’s such a simple dessert that you managed to make really special! Yummy!
Looks lovely! I assume it’s 1/4 cup port?
I JUST bought a TON of cherries, but don’t have any port.
Guess I’ll be going to the store today, because this is definitely a good reason to get my booze buying on. Gorgeous! Pinned!
What a great looking crumble, Naomi! I could eat so much of this!
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!
This crumble looks amazing!! Such a great way, like you said, to use up excess summer fruit. Delicious!!
This is absolutely stunning Naomi!
How good does this look?! Want!!
I want to dive into the crumble! Love the plum and cherry flavors!
Such a unique crumble recipe! I love this flavour!
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 😉
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 (:
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.
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!
Crumbles are a favorite in our house!
Straight up for breakfast will be my choice!!
How perfect for all the cherries right now!! Beautiful!!
So pretty, what’s not to love about port and stone fruit?
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 😀
looks absolutely delish!! yumm
This crumble is a stunner. I soooo wish I wasn’t allergic to cherries. I can definitely replace with another fruit.
This crumble looks soon great!
Wowzer – is it possible that I just gleeked looking at this crumble? Yes, it is a certainty that I did!! Holy moly my favorite summer dessert gone BOOZY!
Wow–the crumble looks amazing!! Cherries and plums sound like a divine combo.
This is like my dream dessert….Matt is such a lucky guy!
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!
Cherries and plums baked with port…oh my, that sounds so wonderful!
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!
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.
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?