Plum & ginger crumble
Martha Collison's good old-fashioned crumble is decadent and warming - perfect for enjoying on a cold evening.
- Prepare20 mins
- Cook55 mins
- Total time1 hr 15 mins
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
Preheat the oven to 180°C, gas mark 4 and grease a 20x20cm ovenproof dish with butter.
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.
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.
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.
- 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
Typical values per serving when made using specific products in recipe