Plum & cinnamon crumble with ginger ice cream
Waitrose and Partners

Plum & cinnamon crumble with ginger ice cream

By Harry Eastwood

A delightfully warming and hearty dessert that's perfect for the winter months. The sweetness of the plum and gentle spice of the cinnamon are matched perfectly by the ginger ice cream.

5 out of 5 stars(1) Rate this recipe
  • Serves8
  • CourseDessert
  • Prepare20 mins
  • Cook30 mins
  • Total time50 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 30g butter
  • 12 plums, halved
  • 2 tsp organic ground cinnamon
  • 75g caster sugar
  • 1 tbsp lemon juice


  • 180g butter, diced and chilled
  • 220g plain flour
  • 1 tsp organic ground cinnamon
  • 100g demerara sugar
  • 50g caster sugar


  • 600ml double cream
  • 20g organic ground ginger
  • 397g condensed milk
  • 120g stem ginger, drained and roughly chopped


  1. To make the ice cream, whisk the cream, ground ginger and condensed milk in a large bowl with a balloon whisk for about 5 minutes, until thickened. It’s important to slow the whisking down as soon as the mixture thickens, then stop whisking when you can see a ribbon trail. Fold the stem ginger into the cream and pour into a 2L, freezerproof container. Cover and freeze for at least 4 hours, or until firm.

  2. Meanwhile, preheat the oven to 200 degrees C, gas mark 6. Use the 30g butter to generously grease the base and sides of a 30x17cm, 1.5L baking dish. Toss the plums with the cinnamon and caster sugar in the prepared dish, then pour over the lemon juice and set aside.

  3. To make the topping, put the butter, flour, cinnamon, demerara and 30g caster sugar into a large mixing bowl. Use a round-bladed knife to cut the butter into the dry ingredients, then finish by rubbing the mixture with your fingertips. You’re looking for an appearance of uneven breadcrumbs that clump together. Tip the topping onto a large baking tray.

  4. Cook the fruit and topping in the oven for 15 minutes, with the topping on the upper shelf so it can crisp up. Remove both from the oven and rake the topping with a fork. Sprinkle it onto the fruit and scatter over the remaining 20g of caster sugar. Put the dish back in the oven for 15 minutes, until piping hot, crisp and golden. Remove the ice cream 10 minutes before serving it with the crumble.

Cook’s tip

You can make the crumble topping ahead and freeze it, uncooked, on a large tray. Cook from frozen, adding a few extra minutes at the end of cooking for a golden top. I sometimes add 50g roughly chopped, toasted pecans to the plum layer for extra crunch too.


Typical values per serving when made using specific products in recipe


3,127kJ/ 749kcals



Saturated Fat












Book a slot to see product availability

To view what's in stock at your nearest Waitrose & Partners store, please book a slot

Add ingredients

View this recipe's ingredients and add them to your trolley

Rating details

Rate this recipe

Select your rating

Overall rating (5/5)

5 out of 5 stars1 rating