zoom Martha's plum & ginger crumble
  • Print A4 A5
  • Save to your scrapbook
    • Close

    Save to your scrapbook

    Martha's plum & ginger crumble

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note
      Close

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Martha's plum & ginger crumble

    • Vegetarian
    • Preparation time: 15 minutes to 20 minutes
    • Cooking time: 50 minutes to 55 minutes
    • Total time: 1 hour 5 minutes to 1 hour 15 minutes 60 minutes 15 minutes

    Serves: 6

    Ingredients

    For the filling
    Butter for greasing the dish
    2 x 400g packs essential Home Ripening Plums, halved and stoned
    50g caster sugar
    50g honey
    1 tsp vanilla bean paste

    For the topping
    175g butter
    175g plain flour
    150g light brown soft sugar
    25g oats
    2 tsp ground ginger

    Method

    1. Preheat the oven to 180°C, gas mark 4 and grease a 20x20cm ovenproof dish with butter.

    2. Arrange the plums in the prepared dish, sprinkle over the sugar and add the honey and vanilla paste. Gently toss the fruit so it is well coated, then bake in the oven for 25-30 minutes, or until the fruit is juicy and the edges are starting to caramelise. Drain away any excess liquid to help prevent the topping from getting soggy. You can set the fruit to one side at this stage until you are ready to assemble the crumble.

    3. To make the crumble topping, rub the butter into the flour until it starts to clump together and you can’t see any large chunks of butter. Stir in the sugar, oats and the ground ginger, and mix with your hands.

    4. Sprinkle the crumble topping over the roasted fruit and bake for 25 minutes until golden brown and bubbling. Serve piping hot with a generous amount of custard.  

    Your recipe note

    Edit your recipe note

    Alternative fruit fillings
    Rhubarb & pistachio crumble
    For the filling:
    2 x 400g packs rhubarb, chopped into 5cm pieces
    75g caster sugar
    50g honey
    1 tsp vanilla bean paste

    Extra for the topping:
    50g pistachio kernels, chopped

     

    Toffee apple & date crumble
    For the filling:
    800g Bramley apples, peeled, cored and quartered (approx 4 medium apples)
    50g dark brown soft sugar
    50g honey
    165g pack pitted medjool dates, halved

     

    Martha’s tips

    • Make the crumble mixture according to step 3, and it can be kept in an airtight container in the freezer for up to 3 months ready to be spooned onto seasonal fruit.
    •   You can save time when making the topping by using a food processor, but doing it by hand really is the best way. The processor can make the crumbs too fine, leaving you with a cakey rather than a crumbly texture.
    •   Other spices are also delicious when added to crumble toppings. Try nutmeg, or even a pinch of ground cardamom

    Comments

    Average user rating

    4 stars

    Glossary