Plum and apricot chocolate crumble

This comforting pudding is hard to match. Breaking through a crunchy, chocolate crumble topping to find warm, soft plum and apricot beneath.

  • 40 mins cooking
  • Serves 6
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Plum and apricot chocolate crumble


  • 500 g plums, quartered
  • 500 g apricots, quartered
  • 2 tablespoons caster sugar
  • vanilla ice-cream or thick custard, to serve
  • ¼ cup (55g) firmly packed brown sugar
  • ¼ cup (30g) almond meal
  • ¼ cup (20g) rolled oats
  • 40 g dark chocolate, grated


  • 1
    Preheat oven to 200°C (180°C fan-forced).
  • 2
    Combine fruit and sugar in a large bowl; toss to coat. Spoon the fruit into six (1-cup/250ml) ovenproof ramekins or a 1.5-litre (6-cup) ovenproof dish.
  • 3
    Combine all topping ingredients in a small bowl.
  • 4
    Sprinkle Topping over the fruit. Place dish on oven tray. Bake for 20 minutes or until fruit begins to bubble up around the edges.
  • 5
    Serve with vanilla ice-cream or thick custard, if desired.


Not suitable to freeze or microwave.

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