Plum and Cranberry Crumble

Great Christmas morning breakfast

Serves : 2-4 |Prep Time: 20 minutes | Cook Time 40 minutes | Total time : 60 minutes

Ingredients:

250g/2+1/2 cup of fresh cranberries, washed

1/2 cup / 90g of dark brown sugar

2 tablespoons/30g of white sugar

1/2 teaspoon of table salt

The zest and juice of 1 orange

4 plums, pitted and roughly chopped

1 teaspoon ground allspice

1 teaspoon ground cinnamon

1 tablespoon of freshly grated ginger/jarred ginger

1/2 teaspoon of ground ginger

1/4 cup of water

Crumble topping:

1/2 cup/60g of all purpose flour

3 tablespoons of dark brown sugar

2 tablespoons of white sugar

6 tablespoons/85g of salted butter, diced

1 teaspoon salt

1/4 cup/20g of rolled oats

1/2 teaspoon of cinnamon

Instructions:

1. Preheat oven to 180C/Gas Mark 4/160 Fan.

2. Butter a 9x9 square dish/regular pie dish.

3. In a pot, add orange juice, zest, water, cranberries, spices, ginger, and sugar. Bring to a boil on high heat and simmer on medium high heat for 10 minutes. Stir to fully dissolve sugar.

4. Add chopped plums into the buttered baking dish.

5. Pour cooked cranberry mixture over the plums and toss with a spoon to combine. Set aside to cool.

6. Add all dry ingredients (except butter) to a large bowl and mix well to combine.

7. Add butter and using a pinching motion, break the butter into smaller pieces, continue to pinch and incorporate flour mixture into the buttered pieces, until a lumpy breadcrumb mixture forms.

8. Place the crumble into the fridge, wait until the cranberry mixture is only slightly warm to the touch.

9. Evenly sprinkle the crumble topping over the fruit mixture.

10. Bake for 15-20 minutes, or until golden brown and bubbling.

11. Serve with Crème Fraîche, or warmed custard.

    Enjoy!