Gluten Free Ginger Plum Crumble with Ginger tea
This ginger plum crumble is baked in individual ramekins for a comforting dessert. Eat warm out of the oven with ginger tea or with a scoop of vanilla ice-cream. It’s simple and easy to make. No picky ingredients, no special kitchen euipments. The plums are baked to just right perfection. Not too mushy. With a hint of ginger it smells and tastes delicious.
I had it with our afternoon tea.
Tea is the popular beverage of Indians. It is often consumed at the breakfast and as an evening drink and often flavored with different spices and served with milk and sugar. Another popular tea in cooler weather is ginger tea. It is a sore throat remedy and energy booster. And, I am sure everyone knows ginger is also good for digestion.
So let’s make ginger plum crumble with ginger tea.
GLUTEN FREE GINGER PLUM CRUMBLE
Ingredients: 5-6 firm ripe plums, 2 tbsp brown sugar, 1 tsp corn starch, 1/4 tsp ginger powder, zest of one lemon
Crumble topping: 3/4 cup gf quick cooking oats, 2 tbsp amaranth flour, 1 3/4 tbsp brown sugar,1 3/4 tbsp butter, 1/3 cup chopped pistachios
Wash the plums. Preheat the oven to 375 degrees F.Using a sharp knife halve the plums, remove and discard the pits, then cut the flesh into fairly thick slices. Mix the plums with brown sugar, corn starch, ginger powder and lemon zest.
Divide the plum mixture into 4 ramekins. Cook in the oven for 5- 10 minutes or until heated through.
Put the rolled oats, amaranth flour and brown sugar in a bowl. Mix in the melted butter until crumbly. Add chopped pistachios.
Arrange this crumble over the plums in an even layer, keep your touch light or the crumble will sink into the filling and go mushy.
Bake for 25-30 minutes or until the crumble topping is golden brown. Cover the gluten free crumble with a loose foil tent for first 15 minutes to prevent it from getting the top burnt. Serve warm with ginger tea. I made two ramekins with GF crumble and 2 with APF crumble. The left over crumble mixture can go in the fridge for next time. It stays fresh for one month.
1 cup of water, 1 cup milk, 2 tea bags, 1.5″ piece of ginger, sugar optional
Cut ginger root as required and peel the skin. Roughly ground it in mortal and pestle. Add it to 1 cup of water. Bring it to boil and then turn off the heat. Let it sit covered for 10 minutes for the ginger flavor to steep in. Bring it to boil again but this time with two tea bags.
Simmer the boiling water for 1 minute. Add milk and heat it till it again comes to boil. Turn off the heat.
Remove tea bags. Strain tea into a tea pot or individual cups. Enjoy the piping hot ginger tea with plum crumble.
Note: You can add lemon juice and honey if you are not a fan of milk. I prefer with milk.
Which ginger tea would you prefer, with lemon or milk?