The treasure’s at yesterday’s farmers market included a steal/deal on more Italian plums. I was thinking of making another plum cake but decided to stay light and just make a crumble. I found this wonderful recipe with the key ingredient of spiced candied ginger and cinnamon. Instead of a single large baking dish I used individual ramekins and just some rolled oats with sugar as topping. The soul is in the plums anyhow, right? Once it is all bubbly and hot it is ready to serve!
Serves 2-3 (probably just 1)
10 purple Italian or prune plums, cut in half and pitted
1 tablespoons brown sugar
1/2 tablespoon all-purpose flour
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
2 heaping tablespoons finely chopped candied ginger (chop by hand!)
3-4 tablespoons rolled oats + 1/2 TB brown sugar + pinch of cinnamon
Vanilla ice cream, optional
1. Place plums in medium bowl, add brown sugar, candied sugar, ground ginger, cinnamon and the flour. Mix well . Heat oven to 375 degrees, with rack in center.
2. Distribute plums in 3 ungreased, oven-safe small ramekins.
3. In a small bowl, combine rolled oats, cinnamon and the sugar. Mix well. Sprinkle over plums.
4. Bake for ca 35min. Cool (slightly) and serve.