Best 4 Oaty Ginger Plum Crumble Recipes

Oaty ginger plum crumble is a classic British dessert that is perfect for a cozy autumn afternoon tea. The sweet and tart plums are topped with a buttery oat crumble topping and baked until golden brown. The crumble is a great way to use up leftover fruit, and it is a delicious and easy dessert that the whole family will enjoy. It is typically served with custard or ice cream, and can be enjoyed either hot or cold. Whether you are a seasoned baker or a novice in the kitchen, this article will provide you with the guidance you need to create a delightful oaty ginger plum crumble that will leave your taste buds tantalized and your loved ones asking for more.

Here are our top 4 tried and tested recipes!

OATY GINGER PLUM CRUMBLE

Oaty Ginger Plum Crumble image

There's nothing more satisfying than a delicious oaty crumble with steaming hot custard. So....here is.

Provided by Lene8655

Categories Dessert

Time 55m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

750 g small red plums
2 pieces gingerroot, finely chopped
50 g caster sugar
150 g plain flour
100 g chilled diced butter
75 g caster sugar
25 g rolled oats

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.

Nutrition Facts : Calories 386.7, Fat 14.4, SaturatedFat 8.6, Cholesterol 35.6, Sodium 96.2, Carbohydrate 61.8, Fiber 3, Sugar 33.4, Protein 4.9

OATY MIXED BERRY CRUMBLE

Oaty Mixed Berry Crumble image

Nairn likes using finely cut oats in this crumble topping, but you can also grind rolled oats in the food processor to achieve the same texture. A generous amount of butter mixed into the oats makes the crumble especially light and crisp.

Provided by Allrecipes Member

Time 1h10m

Yield 12

Number Of Ingredients 15

Ingredients

¾ cup all-purpose flour
¾ cup old-fashioned rolled oats
1 ¼ cups plain granola
½ cup sugar
6 ounces chilled unsalted butter, cut into cubes
¾ cup sugar
1 tablespoon finely grated lemon zest
½ teaspoon cinnamon
¼ teaspoon ground allspice
¼ teaspoon freshly grated nutmeg
1 pound blackberries
¾ pound blueberries
¾ pound raspberries
2 tablespoons unsalted butter, cut into small pieces
½ cup Devonshire cream, vanilla ice cream or lightly whipped cream, for serving

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.

Nutrition Facts : Calories 389.2 calories, Carbohydrate 48.5 g, Cholesterol 48.8 mg, Fat 20.9 g, Fiber 6.5 g, Protein 4.7 g, SaturatedFat 11.3 g, Sodium 9.9 mg, Sugar 29.4 g

PLUM CRUMBLE

Plum crumble image

Use two types of sugar and ground almonds for the perfect crunchy crumble topping, layered on top of cinnamon-spiced plums

Provided by Valerie Barrett

Categories Dessert, Dinner

Time 55m

Number Of Ingredients 10

Ingredients

800g ripe cooking plums, such as Victoria or dessert plums, halved and stoned
50g light brown sugar
finely grated zest 1 orange
1 tsp ground cinnamon
1 tsp plain flour
250g plain flour
150g butter
80g caster sugar
80g demerara sugar
50g ground almonds

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.

Nutrition Facts : Calories 569 calories, Fat 26 grams fat, SaturatedFat 13.5 grams saturated fat, Carbohydrate 77.2 grams carbohydrates, Sugar 48 grams sugar, Fiber 5 grams fiber, Protein 6.8 grams protein, Sodium 0.4 milligram of sodium

OATY PLUM GINGERBREAD SLICE

Oaty plum gingerbread slice image

A rustic traybake for any time of day. Try a square at coffee break, or with a jug of steaming custard after dinner.

Provided by Jane Hornby

Categories Dessert

Time 50m

Yield Makes 12 squares

Number Of Ingredients 13

Ingredients

140g unsalted butter , plus extra for greasing
100g dark soft brown sugar
100g golden syrup
6 small plums (about 250g prepared weight)
140g plain flour
1 tsp baking powder
1 tbsp ground ginger
1 heaped tbsp chopped stem ginger
85g porridge oat (not jumbo)
2 large eggs , beaten, at room temperature
25g plain flour
25g porridge oat
2 heaped tsp chopped ginger

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.

Nutrition Facts : Calories 248 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 18 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium

Tips:

For a crispier crumble topping, use cold butter and flour. You can also freeze the crumble topping before baking for an even crispier texture.
If you don't have a plum, you can substitute another fruit, such as apples, peaches, or berries. You can use a mixture of fruits if you like.
To make the crumble topping gluten-free, use gluten-free flour and oats.
If you don't have any ground ginger, you can use fresh ginger. Just grate about 1 tablespoon of fresh ginger and add it to the crumble topping.
Serve the crumble warm with a scoop of vanilla ice cream or whipped cream.

Conclusion:

This oaty ginger plum crumble is the perfect dessert for any occasion. It's easy to make, delicious, and sure to impress your guests. The combination of sweet plums, tangy ginger, and crunchy oat crumble is simply irresistible. So next time you're looking for a delicious and easy dessert, give this oaty ginger plum crumble a try. You won't be disappointed!

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