Orchard fruit ginger crumble
Preparation time: 15 minutes
Cooking time: 45 minutes
400g (14oz) just ripe plums, halved, stoned and cut into wedges
1 Bramley apple, peeled, cored and roughly chopped
2 pears, peeled, cored and cut into wedges
25g (1oz) Demerara sugar
2 tbsp ginger syrup from a jar of preserved ginger
For the crumble topping:
100g (3½oz) plain flour
75g (3oz) butter, cubed
2 pieces preserved ginger, chopped
75g (3oz) Demerara sugar
1. Preheat the oven to 180°C/R4. Place the prepared fruit in a 1.5 litre baking dish, scatter over the sugar, drizzle with the syrup and set aside.
2. Tip the flour into a roomy bowl, add the butter and rub together with your fingertips until the mixture resembles breadcrumbs – you could do this in a blender to save time!
3. Stir in the sugar and the chopped ginger and squish some of it into rough lumps with your fingers – this will give a lovely texture later. Scatter over the prepared fruits and bake for 40-45 minutes until the fruits are tender and bubbling and the crumble is golden. Serve straight away with hot custard.
Tip…Use whatever seasonal fruit you fancy in this dish – aim for about 750g in weight and adjust the amount of sugar depending on the sweetness of the fruit