This recipe was a total fluke. I’ve made plenty of crumbles before but compared to this one I must admit, they are distinctly average. I was setting out to make sugar-free ginger granola with roasted plum having just done my earl grey granola the week before. It went down a treat so I was on the hunt for more! Undecided as to whether to roast the plums with the granola or add them separately, I spent a little while contemplating the recipe. But then of course if I had just added the plums separately, it’s the same as putting chopped fruit on your breakfast and although it’s yummy, it didn’t quite hit the creative note I was going for!

Long story short – I baked the granola…tried the granola and it tasted as if I was eating pudding; A delicious and gooey pudding that oozed ginger but not the kind’ve pudding I would want for breakfast. So born was the ginger & plum crumbles! This granola is THE yummiest and healthiest crumble topping i’ve ever tasted.

The crunchy pecans and oats coupled with sweet and sticky plums is just divine. When the plums are roasted in the oat mixture, they create gooey and chewy plum clusters which are just divine.  You don’t even need to use plums as the fruit filling if you prefer something else – it’s still the perfect topping for any crumble. However, I personally think the plums inside are dreamy and the ginger gives a welcome subtle kick.

The filling is super simple. You don’t need to be exact with how you chop and fill your dishes – if you prefer more juice, add more in – more fruit, fill it up! Plums are sweet in their own right but simmering them in the cinnamon and honey releases the delicious juices and softens them up.

I hope you enjoy it!

3.0 from 1 reviews

Ginger and Plum crumble

 

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Prep time

20 mins

Cook time

60 mins

Total time

1 hour 20 mins

 

Author: Lean Living Girl

Serves: 2

Ingredients

Crumble (granola)

• 1 cup of rolled oats
• ½ tsp cinnamon
• ½ tsp ginger powder
• ¼ cup pecans
• ⅛ cup pumpkin seeds
• ⅛ cup sunflower seeds
• 2tbs honey
• 1tsp vanilla extract
• 2tbs coconut oil
• 2 plums

Plum Filling

• 6 plums (mixture of orange and red if available)
• 100ml warm water
• ½ tsp ginger powder
• ½ tsp cinnamon
• 1 cinnamon stick
• 1 tsp honey

Instructions

1. Pre-heat the oven to 180℃

Crumble

1. Mix all the dry ingredients together in a bowl.
2. Add the honey, vanilla and coconut oil to a pan and simmer, stirring until combined.
3. Slice and cut the plums and add to the pan, coating them in the mixture.
4. Remove the pan from the heat and combine the contents with the dry ingredients.
5. Mix well and pour onto the baking tray, evening out the mixture.
6. Bake for 30-40 minutes until golden brown.

Plum Filling

1. Slice the plums into wedges
2. Add the water, cinnamon, ginger, cinnamon stick, honey and plums to a pan a bring to a boil.
3. Simmer for 3-5 minutes until the plums are soft and the skins are starting to peel.

Combine!

1. Drain the plums, ensuring you have a bowl placed underneath so that you catch the juice.
2. Spoon the plums evenly into 2 ramekins and drizzle over the drained juice until the ramekin is nearly full.
3. Add the crumble topping - as much as will fit.
4. Bake in the oven for 20-30 minutes at 180℃ until the plum juice is bubbling.
5. Serve hot

3.5.3226