Individual Plum And Ginger Brown Sugar Crumbles

Wed, 11th November

This recipe is comfort food at its finest. I have made these in individual ramekins- a perfect serving size for a casual supper party- but feel free to make one big crumble by baking it for twice the time (40 mins.) You could easily make this a day in advance and refrigerate, just bring it to room temperate before baking. The addition of fresh ginger adds a lovely spicy warmth while the brown sugar, mixed with the butter and juice of the plums, creates a delicious caramel flavoured syrup. I also melted the butter for the topping which made it slightly chewy and crisp. Really, you could call this a plum and ginger crisp rather than a plum and ginger crumble, but either way, it's sure to warm up these dark, cold evenings.

Helen James


Makes 6 individual crumbles

Plum filling

  • 6 plums (each one cut into approx. 8 pieces)
  • 6 tsp dark brown sugar
  • 6 x ½ tsp butter
  • thumbsize piece of ginger- peeled


  • 3oz (85g) butter
  • ¼ cup (55g) dark brown sugar
  • ¼ cup (50g) sugar
  • ¾ cup (95g) all purpose flour
  • ½ cup (45g) flaked almonds

  1. 1. Pre-heat the oven to 180ºC.
  2. 2. Place butter in a saucepan on a low heat and melt.
  3. 3. Add the rest of the crumble ingredients and stir to combine. Remove from the heat and set aside.
  4. 4. Place one sliced plum into each individual ramekin and grate the fresh ginger on top between the 6.
  5. 5. In each ramekin spoon over 1 tsp of sugar and ½ tsp butter into the top of the plum and ginger (you don't need to be exact here).
  6. 6. Sprinkle the crumble topping on top, dividing it between the 6 ramekins.
  7. 7. Bake for 20-25 mins or until they brown on top. Serve warm with Greek yoghurt, whipped cream or my favourite, vanilla ice cream.

Let me know if you make this and how you get on #consideredbyhj

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Products used: 3 pack Tea Towel3511144 Ramekin3532100