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Martha's plum & ginger crumble
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Serves: 6
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
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.
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
Typical values per serving:
Energy |
2,366kJ 565kcal |
---|---|
Fat | 25g |
Saturated Fat | 15g |
Carbohydrate | 78g |
Sugars | 51g |
Protein | 4.4g |
Salt | 0.6g |
Fibre | 4.6g |
for the plum & ginger crumble
This recipe was first published in January 2019.
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