Plum, ginger and custard crumble recipe
Classic crumble is simply flour, butter and sugar in the iconic 3-2-1 ratio. Our crumble recipe, though, is built different. We've maximised texture with a topping that's crunchy, nubbly and a little bit chewy, while stem ginger adds a delicious spicy warmth to the syrupy soft plums beneath. Serve with lashings of custard, melty vanilla ice cream, or a little of both.
See method- Serves 8
- Takes 55 mins
- 453 calories / serving
- Freezable
- Vegetarian
Ingredients
- 2 x 400g punnets ripe plums, destoned and quartered
- 3 balls stem ginger (we used Opies from a 350g jar), finely chopped, plus 2 tbsp syrup
- 50g caster sugar
- 1 tbsp custard powder
For the topping
- 225g plain flour
- 2 tbsp custard powder
- 150g cold salted butter, cubed
- 75g caster sugar
- 75g demerara sugar (or all caster sugar)
- 50g porridge oats
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Shop ingredientsEach serving contains
- Energy
- 1900kJ 453.0kcal
- Fat
- 17g
- Saturates
- 10g
- Salt
- 0.3g
- Sugars
- 42g
of the Reference intake
Carbohydrate 69.9gProtein 4.3gFibre 3.0g
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- Preheat the oven to gas 4, 180°C, fan 160°C. Put the plums in a pie or baking dish with the stem ginger. Sprinkle over the caster sugar and custard powder; toss until all the dustiness has disappeared.
- Drizzle with the ginger syrup plus 6 tbsp water, then cover with foil and bake for 15-20 mins until the plum juices are running and the fruit is softening.
- Meanwhile, make the crumble topping. Combine the four, custard powder and butter in a bowl, then use your fingertips to rub the butter in. Once you have a crumbly texture with no big lumps remaining, stir in the sugars and oats.
- Drizzle the crumble mix with 3 tbsp water, then use a fork to ‘rake’ through the crumble to get more of a lumpy mixture. Pop the topping in the freezer for 10-15 mins (or if getting ahead, store in an airtight container in the fridge for up to a week).
- Sprinkle the cold topping over the fruit. Increase the oven temperature to gas 6, 200°C, fan 180°C and bake for 30 mins until golden and bubbling.
- Tip: If plums are fruit-bowl ripe and ready for eating, pre-bake for just 15 mins. Add 5 mins more for box-fresh, firmer plums. Prep plums by halving along the natural seam, then twist the halves to separate. Pop out stones with your thumb or a knife.
- See more Baking recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
