PLUM, ORANGE & GINGER CRUMBLE, DECONSTRUCTED, Skinny, Double-Duty, Budget friendly

Testers demanded the recipe for this fabulous healthier dessert 

first published 2015

                               Divine Plum Ginger & Orange Crumble
 'Give me the recipe!' Lunch Club members 'Ate several servings in an evening. Very good!'Taster

This simple, budget-friendly delicious dessert was created by the Blogger while volunteering as chef for a luncheon club in one of the most deprived areas of London.  

All the ingredients were standard cupboard ingredients.  The dish illustrated that using fresh fruit means you don't need lots of sugar for things to taste good.  AND the addition of small amounts of fibre-rich oatmeal, wholemeal flour and unsweetened coconut speeds up digestion and the elimination of toxins.  Fibre also slows down the absorption of sugar.  

The fruit can be served on its own, crumble-free, with strained vanilla yoghurt or ice cream dolloped on top but 67 prefers it with the crunchy nutty topping and a lower-fat candied ginger yoghurt cream. 

It's deconstructed because the plums are cooked separately from the crumble to prevent mushiness; the biscuit-like topping is lower-fat and fragile though gorgeously so.  Separating the fruit from the crumble also means the dish is suitable for carb-phobes! 

The recipe halves nicely.   

Cost: plum compote: £2.50; crumble: £1.50
Feeds: 6-8  

Fruit:
1 kilo plums, any variety
2 tbsp fresh grated ginger or 1 tbsp dried
zest and juice of two oranges
1-3 teaspoons black (molasses) sugar or soft brown sugar 

Topping:   
4 oz/110 gm plain flour, pref wholemeal (67 used spelt) or half flour/half ground almonds
3 oz/75 gm dried unsweetened coconut
2-3 oz/50-75 gm soft brown sugar 
1/4 tsp salt
2 oz/55 gm porridge oats
2 oz/55 gr cold cubed unsalted butter (or up to 4 oz/110gm for the young and healthy).  
2 oz/55 gm chopped nuts


Method 

Preheat oven to 350f, 180c, gas 4
Lightly grease an 8x8", 20cmx20 cm pan or equivalent

Fruit

1. Halve, stone and quarter plums  
2. Put a layer of plums in the baking tray: scatter over ginger, orange zest and a scant 1/2-1 tsp sugar.  Continue layering until plums are used up.
3. Pour over orange juice
4. Cover with greaseproof paper and then foil
5. Bake 40-mins to an hour; depending on the plums, up to half an hour more may be necessary.  
6. Serve with plain strained yoghurt or stem ginger yoghurt cream

Crumble

1.  Thoroughly mix flour,  ground almonds if using, coconut, sugar,salt and porridge oats in a bowl.   
2.  Add cold cubed butter; rub in till butter is the size of peas. 
3.  Stir in nuts.
4.  Spread in an even layer on two (shallow) baking trays lined with greaseproof paper .  
4.  Bake at 350f, 180C, gas 4 for 20-30 mins or until well-browned.  Be careful after 20 mins; it burns easily. 
5.  Cool before decanting into a serving dish.    



COMMENTS:
'I went home with 'flu and ate my way through the crumble (Blogger: 3-4 large servings.  I am in awe!!).  It was very good.'  Political Agent

Tips: 

• Opinions in the lunch club were divided over the plum peels.  Most of the health-conscious diners weren't bothered but others were.  Some plum peels come away easily after baking and were swiftly removed before serving.  Others are more resistant; when preparing the plums drop them in boiling water for a minute or so before removing the softened peel. 
• If you like this, try Guilt-free Pear & Blueberry Crumble

Cooking with Ginger on Navigation Bar/How to...

            

This recipe has  been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.