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  • Sarah L Samuels

Plum and Ginger Crunch

Updated: May 9

I got a bumper crop of plums from my garden this year and as my rhubarb and raspberry crunch recipes have been so popular I thought I would try plums and it worked really well.



This is a twist on an old classic date crunch but using the plums from the tree in my garden.

It is an gingery oaty base topped with plums and finished with more gingery oats.



It is a very easy bake and you don’t need a stand mixer just a bowl and your hands to make the ginger oat crunch.


It can be served warm with ice cream or cream or cold with a cuppa!


Preheat the oven to 180 degrees centigrade (160 fan) then line a 9 x 9 inch or 23 x 23cm square cake tin with parchment paper. Available on Amazon



Put the flour, bicarbonate of soda, ground ginger, sugar and butter into a large bowl.



Rub the butter into the dry ingredients. It will be a bit sticky!



Add the porridge oats and rub in again until the mixture starts to clump slightly.



Take two thirds of the mixture and put this into the tin and press down with your fingers until it is level.



Add the chopped plums and flatten until level. (The plums do not need cooking before you put them in the tin.)



Finally add the remaining oat mixture and sprinkle it evenly on top of the plums.



Press the oat mixture down lightly with the back of your hand.



Then bake in the pre-heated oven for 35-40 minutes.



Leave to cool in the tin before cutting into squares.




Plum & Ginger Crunch


Sarah’s servings: 16

Sarah’s skill: Easy

Baking time: 35-40 minutes

Ingredients:


300g Plums (de-stoned weight)

200g Plain Flour

200g Unsalted Butter

1/2 tsp Bicarbonate of soda

200g Soft light brown sugar

150g Porridge oats

4 tsp Ground ginger


Method:


  1. Preheat the oven to 180 degrees centigrade (160 fan).

  2. Line a 9 x 9inch or 23 x 23cm square cake tin with parchment paper.

  3. Chop and the plums into quarters.

  4. Put the flour, bicarbonate of soda, ground ginger, sugar and butter into a large bowl. Rub the butter into the dry ingredients. It will be a bit sticky!

  5. Add the porridge oats and rub in again until the mixture starts to clump slightly.

  6. Take two thirds of the mixture and put this into the tin and press down with your fingers until it is level.

  7. Add the plums and flatten until level.

  8. Finally add the remaining oat mixture and sprinkle it evenly on top of the plums. Press the oat mixture down lightly with the back of your hand.

  9. Bake in the oven for 35-40 minutes.

  10. Leave to cool in the tin before cutting into squares.


Equipment Used







Sarah’s extra slice……


You could add some chopped nuts to the topping instead of the ginger for more crunch.

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