Cardamom Ginger Plum Crumb
















[Please forgive me, this is my first gif. What do you think?]

This weekend is Labor Day Weekend, which means Fall is nigh. The other day, I woke up at 6:10am and it was kind of dark. So depressing.

But for now, the farmer's market is still ripe with tomatoes, berries, peaches, and summer fruits, including plums! They are everywhere. And you know what is not depressing? Fall. Fall in New England is my favorite season - it's so beautiful, perfect sweater weather, and chilly at night so you have to snuggle under a heavy comforter. I really can't wait for the first cold night to come so these darned West Nile-carrying mosquitoes die.

But onto more fun things. Cardamom. Yum. Plums. Good. Ginger. Yes. To welcome September and fall into my life, I modified the traditional plum crumb to have a bit more spice. Inspired by Kiran over at Kiran's Cooking Club, this recipe calls for a few extra ingredients that go a long way. Try it, it's good, I promise.

For the Fruit:

  • 1 pound ripe plums (approximately 4), cubed, and de-stoned
  • 1/2 cup white or brown sugar. (I prefer brown)
  • 1 tbsp corn starch (use your judgement on this. If the plums are overripe, you might need more)
  • tiny squeeze lemon juice
  • 1 tsp grated ginger20120831-082753.jpg

For the Crumb (inspired by this post by Kiran):

  • 1 cup rolled oats
  • 1/4 cup whole wheat flour (or use all-purpose flour)
  • 1/3 cup brown sugar
  • 1/2 tsp cinnamon
  • 1 tbsp ground cardamom
  • pinch of salt
  • 1 stick of butter. 1/2 melted, half cubed for sprinkling on top.


Preheat the oven to 400 degrees.

In a bowl, cube the plums and combine with the lemon juice, corn starch, sugar, and grated ginger. Mix the ingredients together and spoon into ramekins, or a shallow baking dish.

Meanwhile, if your cardamom is in pods, you'll have to grind the inside pieces. I used a mini food processor and pulsed it for a bit. This separates the inner fragrant part and the outside green part. I had to pick out the outer husk and then continue processing until the little brown pieces were fine enough. Mine didn't turn into a powder, per se, but it was fine enough so that no one would get an inedible chunk. The easy way, of course, would just be to buy already-ground cardamom.

In a separate bowl, mix up the dry ingredients for the crumble, including the cardamom. Pour the melted butter over the mixture, and then toss it around so that the butter is stirred in. Spoon a thin layer of this oat/flour mixture over your fruit. Cube the other half of the butter stick, and disperse over the top of the crumble, as shown.

Bake for about 30 minutes. I like my top to be extra crispy so it should be nice and brown on top. Serve hot with ice cream, or if there are leftovers and they are refrigerated, it is really really good for breakfast with greek yogurt. Enjoy!