Plum, cranberry and orange crumble recipe
Plum, cranberry and orange crumble with gingerbread whipped cream This winter crumble is perfect for the festive season as it is served with delicious ginger-infused whipped cream and even comes with an adorable mini gingerbread man! You will need a stand mixer with a whisk attachment for this recipe. 915g/2lb 1oz plums, stones removed and cut into 15mm/½in pieces190g/6¾oz frozen cranberries4 tbsp fresh orange juice1 tsp ground cinnamon40g/1½oz dark brown sugar 915g/2lb 1oz plums, stones removed and cut into 15mm/½in pieces 190g/6¾oz frozen cranberries 4 tbsp fresh orange juice 1 tsp ground cinnamon 40g/1½oz dark brown sugar 225g/8oz plain flour113g/4oz granulated sugar113g/4oz salted butter, melted 225g/8oz plain flour 113g/4oz granulated sugar 113g/4oz salted butter, melted 250g/9oz mascarpone50g/1¾oz icing sugar340ml/12fl oz whipping cream1 tsp ground ginger 250g/9oz mascarpone 50g/1¾oz icing sugar 340ml/12fl oz whipping cream 1 tsp ground ginger 8 mini gingerbread men25g/1oz shelled pistachios1 tsp freeze-dried cranberriesedible shimmer powder (optional) 8 mini gingerbread men 25g/1oz shelled pistachios 1 tsp freeze-dried cranberries edible shimmer powder (optional) Method To make the fruit filling, place all of the ingredients in a large saucepan and stir well to combine. Cook over a medium heat for approximately 10 minutes, stirring regularly, until the fruit has become jammy. Lower the heat and cook for 5 minutes, or until the plums have softened. Meanwhile to make the crumble topping, preheat the oven to 180C/160C Fan/Gas 4. Place the flour and sugar in a large bowl and whisk to combine. Pour in the melted butter and, using your hands, rub the butter into the dry ingredients until it reaches a crumbly consistency. Spread evenly over a baking tray and bake for 13 minutes. To make the gingerbread cream, place all of the ingredients in a stand mixer fitted with a whisk attachment. Whisk until the cream is smooth, combined and reaches soft peaks. To assemble as eight individual portions, place 130g/4¾oz of the fruit filling into a ramekin and top with 50g/1¾oz of the crumble topping. Repeat to create 8 ramekins filled with fruit and crumble topping. Leave the crumble to cool slightly before dressing with the gingerbread cream, pistachios, cranberries and a mini gingerbread man. Finish with some edible shimmer if using!To assemble to eat as a group, preheat the oven to 200C/180C Fan/Gas 6. Transfer the fruit to a 20x30cm/8x12in baking dish. Top with the crumble and bake for 12 minutes. Take to the table with a bowl of the gingerbread cream and all of the serving ingredients for people to dig in! To make the fruit filling, place all of the ingredients in a large saucepan and stir well to combine. Cook over a medium heat for approximately 10 minutes, stirring regularly, until the fruit has become jammy. Lower the heat and cook for 5 minutes, or until the plums have softened. To make the fruit filling, place all of the ingredients in a large saucepan and stir well to combine. Cook over a medium heat for approximately 10 minutes, stirring regularly, until the fruit has become jammy. Lower the heat and cook for 5 minutes, or until the plums have softened. Meanwhile to make the crumble topping, preheat the oven to 180C/160C Fan/Gas 4. Meanwhile to make the crumble topping, preheat the oven to 180C/160C Fan/Gas 4. Place the flour and sugar in a large bowl and whisk to combine. Pour in the melted butter and, using your hands, rub the butter into the dry ingredients until it reaches a crumbly consistency. Spread evenly over a baking tray and bake for 13 minutes. Place the flour and sugar in a large bowl and whisk to combine. Pour in the melted butter and, using your hands, rub the butter into the dry ingredients until it reaches a crumbly consistency. Spread evenly over a baking tray and bake for 13 minutes. To make the gingerbread cream, place all of the ingredients in a stand mixer fitted with a whisk attachment. Whisk until the cream is smooth, combined and reaches soft peaks. To make the gingerbread cream, place all of the ingredients in a stand mixer fitted with a whisk attachment. Whisk until the cream is smooth, combined and reaches soft peaks. To assemble as eight individual portions, place 130g/4¾oz of the fruit filling into a ramekin and top with 50g/1¾oz of the crumble topping. Repeat to create 8 ramekins filled with fruit and crumble topping. Leave the crumble to cool slightly before dressing with the gingerbread cream, pistachios, cranberries and a mini gingerbread man. Finish with some edible shimmer if using! To assemble as eight individual portions, place 130g/4¾oz of the fruit filling into a ramekin and top with 50g/1¾oz of the crumble topping. Repeat to create 8 ramekins filled with fruit and crumble topping. Leave the crumble to cool slightly before dressing with the gingerbread cream, pistachios, cranberries and a mini gingerbread man. Finish with some edible shimmer if using! To assemble to eat as a group, preheat the oven to 200C/180C Fan/Gas 6. Transfer the fruit to a 20x30cm/8x12in baking dish. Top with the crumble and bake for 12 minutes. Take to the table with a bowl of the gingerbread cream and all of the serving ingredients for people to dig in! To assemble to eat as a group, preheat the oven to 200C/180C Fan/Gas 6. Transfer the fruit to a 20x30cm/8x12in baking dish. Top with the crumble and bake for 12 minutes. Take to the table with a bowl of the gingerbread cream and all of the serving ingredients for people to dig in!