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Plum and Ricotta Crumble
  • Prep
    15 min
  • Total
    1 hr 10 min
  • Serving

Plum and Ricotta Crumble


For the crumble

  • 250 g (2 cups) all-purpose flour
  • 100 g (1 cup) almond flour
  • 50 g (3 tbsp) sugar
  • 100 g (1/2 cup) cold butter
  • 15 g (1 tbsp) baking powder
  • 3 ml (1/2 tsp) salt
  • 1 egg, beaten

For the topping

  • 1 (400 g) container of Saputo Ricotta di Campagna 
  • 125 ml (1/2 cup) maple syrup
  • Zest and juice from 1 orange
  • 8 plums, pitted and cut in half


  1. Preheat the oven to 180°C (350°F). Butter and line a round 25-cm (10-inch) cake mould with parchment paper. Set aside. 
  2. In a food processor, combine the flour, almond flour, sugar, baking powder, and salt. Add the butter and pulse until the mixture resembles the texture of sand. 
  3. Add the egg and continue to pulse until the mixture resembles coarse breadcrumbs. Set aside. 
  4. Pour the Saputo Ricotta di Campagna in a bowl. Add the maple syrup, orange zest, and juice. Whisk vigorously until mixture is creamy and smooth. 
  5. Place a little more than half the crumble mixture on the bottom of the cake mould and press down to form a crust.
  6. Pour the Ricotta over top and spread evenly using a spatula.
  7. Place the plums over the Ricotta.
  8. Add the remaining crumble on top.
  9. Bake in the oven for approximately 40 minutes, or until the crumble is golden and set.
  10. Remove from the oven and let cool approximately 15 minutes before transferring to a plate.
  11. Chill in the fridge for a few hours or serve warm.