Go Back
+ servings
Prune crumble, slice taken off, with juices
4.82 from 11 votes

Plum and Ginger Crumble

Burros crumble is made with a layer of tangy plum jam covered with a lumpy crust that looks like a giant cookie, warm with cinnamon. The plums are simply cut in half, pitted, and mixed with spices and a little flour and sugar. The topping looks like a streusel—flour, sugar, baking powder, salt, "beaten egg"—scattered over the fruit. For the vegan version, I replaced the beaten egg with Egg Replacer. Its wonderful cookie-cake texture comes from the final step: before the pan goes into the oven, you'll pour melted butter on top. The butter binds the dough lumps together to form a craggy crust.
Save Recipe Print Recipe Pin Recipe
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Breakfast
Cuisine: American, Canadian
Diet: Vegan
Keyword: candied ginger, crumble, almond flour, ginger, Italian prunes, Marian Burros, Muscovado, plums, coconut palm sugar
Servings: 8
Calories: 227kcal
Author: Naïby

Ingredients

  • 10-12 Italian plums halved and pitted
  • 2 tablespoon Muscovado sugar or other brown sugar
  • 1 ½ tablespoon plus ¾ cup whole wheat flour
  • ¼ cup almond flour (optional)
  • ¼ teaspoon plus ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • 2 tablespoon candied ginger finely chopped
  • ¾ cup coconut palm sugar
  • 1 teaspoon baking powder (Optional)
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 teaspoon Egg Replacer by Ener-G plus 2 tablespoons water (Optional)
  • ½ cup non-dairy butter melted

Instructions

  • Heat the oven to 375 °F, with a rack in the center.

Prepare the plums:

  • Place plums in a medium bowl.
  • In a small bowl, combine the brown sugar, 1 ½ tablespoon flour, ¼ teaspoon cinnamon, ground ginger, and candied ginger. Add to the plums and mix well. Arrange plums skin side up in an ungreased 23 cm (9 inches) deep pie plate.

Make the crumble topping:

  • In a small bowl, combine coconut palm sugar, baking powder, remaining flour, cinnamon, and salt. Mix well. Optionally stir in the egg substitute with 2 tablespoons of water. Mix without destroying the tiny lumps formed. Sprinkle over the plums.

Finish the crumble:

  • Drizzle butter evenly over breadcrumb mixture and cook for 30 to 35 minutes. The crumble is cooked when the top is golden, and the plums give way easily when pricked. Take out of the oven and let cool down.
  • Serve the crumble hot and if desired, with vegan ice cream or coconut whipped cream.
  • Tightly covered, this plum and ginger crumble will keep up to two days in the refrigerator or up to a month in the freezer. If reheating, bring to room temperature, then reheat to 350 degrees F.

Notes

Almond flour: it's added to create a contrast in flavor. It's optional. If you don't have one, replace it more wheat flour.

Variations

Plum Crumble with Oats (aka Plum Crisp): replace the flour with healthy oats. 
Plum Crumble with another fruit: reduce the quantity of plums and add apples, pears, peaches, oranges, berries, etc.
Plum Nut Crumble: add crunchy ingredients, like chopped nuts or healthy oats. For example, the recipe presented here is a crumble with almond flour.
Spiced Plum Crumble: don't be afraid to incorporate an unexpected but flattering spice or herb to take the taste up a notch, and a light coating of Demerara sugar (real raw sugar) adds a nice caramelized finish.
 

Nutrition

Calories: 227kcal | Carbohydrates: 30g | Protein: 2g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 2g | Sodium: 244mg | Potassium: 143mg | Fiber: 2g | Sugar: 23g | Vitamin A: 286IU | Vitamin C: 8mg | Calcium: 47mg | Iron: 1mg
Tried this recipe?Mention @biting.intolife or tag #bitingintolife!