Plum, Lime and Ginger Crumble
Summer desserts don’t get much easier than this crumble, which shows off ripe plums to best advantage. Crystallized ginger and lime zest add complexity to the dish.
- 1 3/4 cups (9 oz./280 g) all-purpose flour
- 1 1/2 cups (12 oz./370 g) sugar
- 1 tsp. fine sea salt
- 16 Tbs. (2 sticks) (8 oz./250 g) cold unsalted butter, cut into
1-inch (2.5-cm) cubes
- 1 cup (3 oz./90 g) rolled oats
- 3 1/2 lb. (1.75 kg) red plums, pitted and sliced
- 1 cup (185 g) chopped crystallized ginger
- Grated zest from 2 limes
- Vanilla ice cream for serving (optional)
Preheat an oven to 375°F (190°C).
In a food processor, pulse together 1 1/2 cups (7 1/2 oz./235 g) of the flour, 3/4 cup (6 oz./185 g) of the sugar and the salt until combined. Add the butter and pulse until the mixture resembles coarse bread crumbs. Add the oats and pulse to combine. Transfer to a bowl.
In another bowl, combine the plums, crystallized ginger, lime zest, the remaining 1/4 cup (1 1/2 oz./45 g) flour and the remaining 3/4 cup (6 oz./185 g) sugar.
Spread the fruit filling in a 9-by-13-inch (23-by-33-cm) baking dish. Using your fingers, press the topping into large clumps and scatter over the fruit. Bake until the fruit is bubbling and the topping is golden and crisp, about 1 hour. Alternatively, divide the fruit and topping among eight 1/2-cup (4-fl.-oz./125-ml) ramekins and bake for 30 minutes. Serve warm or at room temperature with vanilla ice cream. Serves 6 to 8.
Adapted from Williams-Sonoma Cooking for Friends, by Alison Attenborough and Jamie Kimm (Oxmoor House, 2008).