Plum, Ginger, & Raspberry Crumble

Plum, Ginger, & Raspberry Crumble
Besides traditional savory dishes like fish and chips, shepherd’s pie, and Yorkshire pudding, British pub menus usually feature a few good English desserts; sticky toffee pudding, treacle tarts, and a fruit crumble of some kind are among the most popular. The crumbles made with fresh seasonal fruit are the best; they are served with warm custard, ice cream, or real whipped cream (even the shabbiest of pubs don’t stoop so low as to serve frozen whipped topping on their desserts), which makes them taste even better.
Crumbles are quick and easy to make, and since locally grown stone fruits such as plums, peaches, and nectarines are at their best during late summer and early fall, it’s the perfect time to showcase them in this fabulous Plum, Ginger, & Raspberry Crumble. Plump juicy raspberries are also in season, and they go equally well with plums, peaches, and/or nectarines. Fresh ginger, which is always available, gives this crumble an exotic flavor. (Powdered ginger is not interchangeable with fresh ginger and cannot be substituted.)

Since they don’t require peeling, black or Italian plums are the quickest fruit to put in this crumble, but peaches and nectarines are equally delicious and can be substituted. (They can quickly be peeled by plunging them in a pan of boiling water for 1 minute, then rinsing with cold water; the skins will slip off easily.) The topping for this crumble is easiest made in a food processor where it takes only a few pulses to cut in the butter and chop the nuts. However, a pastry blender also makes quick work of cutting the butter into the flour and oat mixture, and it takes only a minute or two to coarsely chop the nuts by hand.

Plum, Ginger, & Raspberry Crumble is special enough to serve as a company dessert, but quick and easy enough to serve to family. No matter who the lucky recipients are, rave reviews will follow, as well as requests for seconds!

12 Servings

1/3 cup sugar
1/4 cup flour
2 tablespoons fresh ginger, finely chopped,
2 tablespoons orange juice
1 1/2 pounds black or Italian plums, pitted and quartered
1 pound fresh raspberries

1/2 cup butter, cut into pieces
1 cup flour
1/8 teaspoon salt
3/4 cup brown sugar
3/4 cup oats
2/3 cup whole almonds
  1. Preheat the oven to 400°.

  2. Spray a 3 quart shallow glass baking dish with non-stick spray.

  3. Filling: Whisk together the sugar and flour; add the ginger and orange juice.

  4. Toss in the plums, then gently fold in the raspberries.

  5. Transfer the mixture to the prepared baking dish.

  6. Topping: Place the topping ingredients in the food processor and pulse on and off until the nuts are coarsely chopped and the mixture is crumbly.

  7. Sprinkle the topping over the plum raspberry mixture.

  8. Bake in the oven for 40-50 minutes, or until golden brown.

  9. Serve warm with ice cream, sweetened whipped cream (no frozen whipped topping, please), or warm custard.

Nutritional Amount Per Serving:
Calories 293 Calories from Fat 115
Percent Total Calories From: Fat 39% Protein 6% Carb. 54%

Nutrient Amount per Serving
Total Fat 13 g
Saturated Fat 5 g
Cholesterol 21 mg
Sodium 106 mg
Total Carbohydrate 40 g
Dietary Fiber 2 g
Sugars 6 g
Protein 5 g

Vitamin A 11% Vitamin C 26% Calcium 0% Iron 7%

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This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.