Oaty Ginger Plum Crumble Recipes

OATY GINGER PLUM CRUMBLE

Steps:

• Preheat the oven to 200 degrees centigrade.
• Place the plums in a 1.
• 2 Ltr ovenproof dish and scatter over the ginger and sugar.
• Rub the butter into the flour until it resembles unevenly sized breadcrumbs.
• Stir throught the sugar and oats and scatter loosely over the fruit, but don't be tempted to pack it down, we want it rough and crumbly.
• Bake for 35-40 minutes until the plums are soft and the crumble is golden brown.
• Serve warm with ice cream or custard, or cold with cream.

OATY MIXED BERRY CRUMBLE

Steps:

• MAKE THE TOPPING: Preheat the oven to 400 degrees F. In a food processor, combine the flour with the oats, granola and sugar and pulse until coarsely ground. Add the chilled butter and pulse until the mixture resembles fine meal.
• MAKE THE FILLING: In a large bowl, toss the sugar with the lemon zest, cinnamon, allspice and nutmeg. Add the blackberries, blueberries and raspberries and toss well. Carefully spread the berries in a 9-by-13-inch glass or ceramic baking dish and dot with the butter. Spoon the crumble topping over the berries and bake for 40 to 45 minutes, until the fruit is bubbling and the topping is browned. Let the crumble cool slightly and serve warm with the Devonshire Cream.

PLUM CRUMBLE

Steps:

• Heat the oven to 200C/180C fan/gas 6. Put the plums into the base of a shallow gratin dish about 28cm long. Mix together the sugar, orange zest, cinnamon and flour and sprinkle over the plums. Trickle over 2 tbsp water.
• Put all the crumble ingredients into a food processor, and using the pulse button, whizz until the mixture just starts to clump together. Take care not to over process at this stage. Alternatively, rub the butter into the flour using your hands and then stir in the other ingredients.
• Scatter the crumble over the plums and bake in the oven for 30-40 mins until golden brown. Leave for about 15 mins before serving with custard or cream.

OATY PLUM GINGERBREAD SLICE

Steps:

• Grease a 17 x 23cm cake tin and line with parchment. Heat oven to 180C/160C fan/gas 4. Melt the butter, sugar and syrup together in a large pan. While you wait, stone and quarter the plums.
• When the pan ingredients are smooth, stir in the flour, baking powder, ¼ tsp salt, the gingers, oats and eggs, then beat until even. Pour all but about 2 tbsp of the batter into the prepared tin, then scatter the batter with the plums.
• For the topping, work the extra flour and oats into the reserved 2 tbsp of batter to make a flapjack-like dough. Crumble this over the tin and scatter with the chopped ginger. Bake for 30 mins or until golden and risen, then cool completely in the tin. Cut into squares.