This recipe is based on my mother’s apple crumble, a baking ritual I have followed again and again…
Seasonal fruit and crunchy crumbles can be very creative , so I experiment endlessly!
This combination, is probably my favourite. It is sophisticated, satisfying and full of surprises…
Plum Lime and Ginger Crumble
1½ cups all purpose flour
¾ cup light brown sugar
a pinch of salt
1 cup butter, unsalted, cut into cubes
1 cup old-fashioned, rolled oats
2 tablespoons “Homemade granola”
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¾ cup almonds, slivered
icing sugar for sprinkling
For the filling:
1½ kg red plums
2 limes, zest grated
¼ cup all purpose flour
1 cup crystallised ginger, chopped finely
½ cup light brown sugar
1. Place the oven rack in the middle of the oven and the preheat to 180°C (350°F). Butter a 24 to 26 cm deep pie dish.
2. To make the fruit filling: In a bowl combine plums, ginger, lime zest, sugar and flour. Spread the fruit filling in the prepared dish.
3. For the topping: Using a stand mixer, or a food processor, pulse the flour, light brown sugar and salt. Add the butter and pulse until mixture resembles coarse bread crumbs. Add the rolled oats, granola, cinnamon and nutmeg; pulse to combine. Transfer to a bowl.
4. Using your fingertips, press the topping into large clumps and scatter over the fruit. Sprinkle with the almond slivers and some icing sugar.
5. Bake until the topping is golden and crisp, about 1 hour.
6. Serve warm, or at room temperature, with a scoop of vanilla ice cream or whipped cream on the side.
Serves 8 to 10