Phil Vickery’s Plum, Vanilla and Allspice Crumble with Clotted Cream Recipe

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15 min


35 min


  • 25g (1oz) unsalted butter
  • 1 vanilla pod, split, and its seeds
  • 1tsp ground allspice
  • 115g (4oz) soft light brown sugar
  • 550g (1lb 4oz) slightly under-ripe plums, stoned and cut into quarters
  • grated zest 1 lemon
  • grated zest 1 lime
  • for the crumble
  • 225g (8oz) plain flour
  • 115g (4oz) Jordans Original Crunchy Cereal with Raisins and Almonds, or a similar cereal
  • 115g (4oz) soft light brown sugar
  • 175g (6oz) unsalted butter, chilled, and cut into small cubes
  • to serve
  • clotted cream and/or vanilla ice cream


  • Preheat the oven to 200 C, 180 C (fan oven), 400 F, gas 6. In a pan, melt the butter, add the vanilla pod and its seeds and warm through for a few minutes – the aroma is fantastic.

  • Add the allspice and sugar and stir well. The butter will separate but don’t worry, this is normal. Cook for a few minutes, stirring all the time.

  • Add the plums and the lemon and lime zests to the pan and cook for another 3 to 4 minutes. As the plums start to break down, the juices and the sugar mix together and the sauce takes on a lovely, silky-smooth toffee-like consistency. When the plums are soft, tip the mixture into an ovenproof dish and leave to cool.

  • To make the crumble, put the flour, cereal and sugar into a food processor and blend. Add the butter, switch to the pulse button and blend again until the mixture resembles fine breadcrumbs.

  • Spoon the crumble topping over the cooled plums. Bake for about 20 minutes or until evenly browned, then serve warm with clotted cream and/or vanilla ice cream.

Top Tip

Chef’s secrets 1) Home-grown plums are available from the end of July to early October. If you buy under-ripe ones, you can ripen the fruit at home by storing them in a warmish place. 2) If you are eating plums or any fruit, raw, make sure they are at room temperature as the cold kills flavour. 3) Serve crumble warm, never hot – the flavour is sublime.

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