Wednesday, February 8, 2012

Blood Plum and Sweet Ginger Crisp


Oops, I know it's another crumble. Calling it a 'crisp' was a meek attempt at distracting you from the fact that hmm, was it not only three weeks ago that a peach and rhubarb crumble was laid before you? All golden and craggy and bubbling? hmm?

Don't get too snippy about it my loves, because I promise you'll like this one too. Molly makes something like this at Delancey in Seattle (take me there, wallet! Take me there!)and I gave her recipe a red-hot go, but the pools of melted butter where a little too much, and so here I've switched the crumble topping to our family's tried-and-true method of rubbing chilled cubes of butter into plain flour, and then forking through a few spoons of brown sugar, with a shake or two of coconut and spices. If all goes to plan, your topping should look like the mixture above before baking. Shaggy and breadcrumby with a few chunks of butter here and there. Best eaten out of a bowl while playing UNO.


Blood plums! The best colour out of perhaps any fruit. Except melons. Oh and rhubarb. And ruby grapefruit. The ginger is particular spectacular here because it's crystallized and very finely diced, so it melts in between the cracks of the fruit and mellows out a little. Just like what happens to me after a few glasses of red and Fleetwood Mac's Greatest Hits on repeat. "Thunder only haaapens when it's raaaaining..." Them words be true.

Blood Plum and Ginger Crisp
inspired and adapted from Molly's Recipe

Serves 4-5

Plums
6 blood plums, cut into 8ths
5 pieces of crystallized ginger
two tablespoons raw sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

Crumble
75g cold unsalted butter, cubed
1 cup (plus more if necessary) plain flour
3 tablespoons soft brown sugar
1/4 teaspoon cinnamon
3 tablespoons dessicated coconut
sprinkle of sea salt

Preheat the oven to 180 degrees C.

In a baking dish, combine all the sliced plums and other ingredients and set aside.

To make the crumble, in a large bowl, rub the butter into the flour using your fingertips until it resembles breadcrumbs with a few chunks of butter throughout (see the top photo if you need a visual). Add more butter or more flour as needed. Using a fork, gently mix through the brown sugar, cinnamon, coconut and sea salt until combined. Spread evenly over the fruit, don't pack it on, just lightly spread it around using your fork so the fruit is covered.

Bake in the oven for about 30 minutes, or until the crumble is golden brown and you can see the plums bubbling under the crust. Let it cool for five minutes in the baking dish, then serve in a bowl with some cream or ice cream.

2 comments:

  1. Nice one! I had a plum pie that had fresh ginger and it was pretty bangin'. Must try crystallized ginger next.

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  2. Glorious, glorious stuff (nb, I've just lost the best part of an hour trawling through your archives- thank you kindly for the fabulous distraction/procrastination fodder)

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