Three Twists And A Ginger Plum Crumble

I love early Fall. One day it’s still beautiful summer day, and the next, you’re digging for your fleece jacket. Though unpredictable; I love the unexpectedness of the season.

Twists on the expected brought me to this recipe. I wasn’t quite ready to pumpkin spice my life last weekend, but still wanted to get some baking in, so I turned to a late summer/early fall fruit: plums.
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I had a basket of these beauties on their last leg and wanted to turn them into something  delicious. A Plum Crumble fit the bill. Faster and easier than a pie, plus I’ll take crumblies over crust every.time.
IMG_0462In a slightly healthier recipe twist, I used Grape-Nuts rather than a traditional crumble topping. Ah yes, those little forgotten nuggets of whole wheat: Grape-Nuts: which, just for clarity, contain neither grapes nor nuts. Mystery. However mysterious, the Grape-Nuts performed admirably as a crunchy topping.

Ginger is the predominant spice here. A bit unexpected (as is the theme) than the usual Fall combination of apple and cinnamon but equally, if not more, delicious. IMG_0463Juicy, almost over-ripe plums, tossed with nutmeg, cinnamon and tons of ginger, topped with buttery crunchies and baked until soft. Apples who?
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Another recipe twist:

There’s no sugar in this recipe.

Gasp! Truly, the fruit is sweet, and the ginger provides that perfect spicy punch that you won’t miss the sugar (but I have added it as an optional ingredient for those sugar fiends out there).

For serving; you could be traditional and add vanilla yogurt, ice cream or whipped cream. But for our third and final recipe twist….try this with a wedge of extra sharp cheddar (or bleu cheese) and a small glass of something warming (like cognac or port).

IMG_0476Unexpectedly perfect.

Ginger Plum Crumble
~ Serves 6
5 plums, pitted and sliced into half-moons (no need to peel)
1 tbs ground ginger or a small piece (quarter-sized) fresh ginger, minced
1/2 tsp nutmeg
1/2 tsp cinnamon
2 tbs brown sugar (optional)
pinch of sea salt
Juice of 1/2 lemon
1 c. Grape-Nuts cereal
3 tbs cold butter, diced

Pre-heat oven to 350. Grease an 8×8 baking dish.
In a large bowl, combine plums with spices, sugar (if using) and lemon juice. Taste here, adjust spices and sweetness as necessary. Add half of the Grape-Nuts to the fruit mixture and toss well. Pour into baking dish. Cover with remaining Grape-Nuts. Dot butter over the top. Bake 30 minutes (or until topping has crisped and fruit is soft) . Serves 6.
Serve with yogurt, ice cream or sharp cheese.

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