Oaty Ginger and Plum Crumble

My father gave me some plums that have fallen off the tree in the garden both due to ripeness and weight.  The nippers (nephews and nieces) were not that keen on them, so they were looking for someone to offload them on to.  I gladly obliged.  I had ideas of making my Almond, Plum and Thyme Tart.  But as the days went by, sunny on some and dark and grey on others, my thoughts turned to a homely plum crumble: one that I've made before, infused with fiery ginger.  I like ginger, there is something warming and healing about it.  This particular crumble is also made with rolled oats, I like the additional chewy texture it offers.   

I think I've mentioned in one of my other posts, that we've also got some peach doughnuts that are beginning to ripen in the fruit bowl, so I know I'll be making another crumble very soon as this one disappeared very very quickly, especially as it was served with cream. 

As this months letter is G, I have decided to send this Ginger Plum Crumble to Alphabakes, alternatively co-hosted by either Caroline at Caroline Makes or  Ros of The More Than Occasional Baker.   I am also sharing it with Feel Good Food hosted by Victoria of A Kick at the Pantry Door who has also chosen ginger as a feel good ingredient.

Ginger Plum Crumble
Serves 6
Ingredients
600g -700g plums, stones removed and sliced
2 fat pieces of stem ginger, minced
50g caster sugar
For the crumble topping
150g plain four
100g chilled, diced butter

75g, caster sugar

50g rolled oats

Method

Preheat the oven to gas mark 6. Place the plums in a 2 pint ovenproof dish and scatter over the ginger and sugar.

Rub the butter into the flour until it resembles unevenly sized breadcrumbs. Stir through the sugar and oats and scatter over the plums, do not be tempted to press it down.

Bake for 30 - 35 minutes until the plums are soft and the crumble is golden brown.

Serve warm with cream or custard.  
Please note the photographs above have come from a previous post.