Nayantara Parikh’s Plum Crumble

A comforting dessert that hold’s a special place in Nayantara’s heart.

Nayantara Parikh fashion photographer and cinematographer, and guest from India at Our Table, shared one of her favourite recipes - Plum Crumble. Although not a traditional Indian dish it is one that holds a special place in Nayantara’s heart. She grew up in Berlin with her Mum, who taught her to make this comforting dessert. Whenever she eats it now she is reminded of warm memories of childhood and her family. Serve this dessert with a bottle of Shiraz to highlight the dark plum and toasty notes. 


Filling :

  • 800g ripe plums, halved and stone removed
  • 50g light brown sugar
  • Zest of 1 organe finely grated
  • 1 tsp ground cinnamon
  • 1 tsp plain flour

Crumble :

  • 250g plain flour
  • 150g butter
  • 80g caster sugar
  • 80g demerara or brown sugar
  • 50g almonds, ground


  1. Heat the oven to 200C/180C fan forced
  2. Grease a 28cm shallow gratin dish and place the plums into the base
  3. Mix sugar, orange zest, cinnamon and flour in a bowl and sprinkle over the plums.
  4. Add 2 tbsp of water to the plum and sugar mixture
  5. Place all crumble ingredients into a food processor, and pulse until the mixture just starts to come together. Alternatively, rub the butter into the flour using your hands and then stir in the other ingredients.
  6. Scatter the crumble over the plums and bake in the oven for 30–40 mins until golden brown.
  7. Leave for about 15 mins before serving with fresh whipped cream or vanilla ice-cream 

Double Barrel Shiraz

Double Barrel Shiraz

The perfect match.

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