Plum, cranberry and orange crumble with gingerbread whipped cream
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 8
- Dietary
- Pregnancy-friendlyVegetarian
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.
Ingredients
For the fruit filling
- 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
For the crumble topping
- 225g/8oz plain flour
- 113g/4oz granulated sugar
- 113g/4oz salted butter, melted
For the gingerbread whipped cream
- 250g/9oz mascarpone
- 50g/1¾oz icing sugar
- 340ml/12fl oz whipping cream
- 1 tsp ground ginger
To serve
- 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!
