Plum, cranberry and orange crumble with gingerbread whipped cream

A festive plum and cranberry crumble with gingerbread cream a delicious combination of warm, spiced fruits with a crunchy topping and creamy gingerbread-flavoured whipped cream.

By Kim Innes
From Saturday Kitchen

This dessert contains fruits which provide vitamins and fiber, but it’s also high in sugar and saturated fats from the butter and cream. Enjoy in moderation as part of a balanced diet. (nutri-score)

Equipment

• Large saucepan
• Large bowl
• Whisk
• Baking tray
• Stand mixer with whisk attachment
• 8 ramekins or 20x30cm/8x12in baking dish
• Measuring cups and spoons

Ingredients

For the fruit filling:

• Plums: 915g/2lb 1oz, stones removed and cut into 15mm/½in pieces
• Frozen cranberries: 190g/6¾oz
• Fresh orange juice: 4 tbsp
• Ground cinnamon: 1 tsp
• Dark brown sugar: 40g/1½oz

For the crumble topping:

• Plain flour: 225g/8oz
• Granulated sugar: 113g/4oz
• Salted butter: 113g/4oz, melted

For the gingerbread whipped cream:

• Mascarpone: 250g/9oz
• Icing sugar: 50g/1¾oz
• Whipping cream: 340ml/12fl oz
• Ground ginger: 1 tsp

To serve:

• Mini gingerbread men: 8
• Shelled pistachios: 25g/1oz
• Freeze-dried cranberries: 1 tsp
• Edible shimmer powder: optional

Method

Prepare the fruit filling:

• Combine all fruit filling ingredients in a large saucepan.
• Cook over medium heat for 10 minutes, stirring regularly.
• Lower heat and cook for 5 more minutes until plums soften.

Make the crumble topping:

• Preheat oven to 180C/160C Fan/Gas 4.
• Whisk flour and sugar in a large bowl.
• Add melted butter and rub into dry ingredients until crumbly.
• Spread on a baking tray and bake for 13 minutes.

Prepare the gingerbread cream:

• Combine all ingredients in a stand mixer with whisk attachment.
• Whisk until smooth and reaches soft peaks.

Assemble and serve:

• For individual portions: Layer fruit filling and crumble in ramekins.
• For group serving: Transfer fruit to baking dish, top with crumble, and bake at 200C/180C Fan/Gas 6 for 12 minutes.
• Top with gingerbread cream, pistachios, cranberries, and mini gingerbread men.
• Optionally, finish with edible shimmer powder.

Nutri-score Health Check

This recipe receives a Nutri-score of C (Moderately healthy). The dessert contains a good amount of fruit, providing vitamins, minerals, and fiber. However, it’s also high in sugar from the fruits and added sugars, and contains significant amounts of saturated fat from the butter and cream. The nuts add some healthy fats and protein. To improve the score, consider reducing the amount of sugar in the crumble and cream, and using a lower-fat alternative to mascarpone. Remember that this is a dessert meant for occasional enjoyment as part of a balanced diet.
This score has been automatically calculated from the ingredients in the recipe and is only a guide.

Recipe FAQ

• Can I use fresh cranberries instead of frozen? Yes, fresh cranberries can be substituted in equal amounts.
• Is it possible to make this dessert gluten-free? Yes, use gluten-free flour for the crumble and ensure the gingerbread men are gluten-free.
• Can I prepare this dessert in advance? You can prepare the fruit filling and crumble topping a day ahead, but assemble just before serving.
• What can I use instead of plums if they’re not in season? Apples or pears would work well as alternatives.
• Is there a dairy-free alternative for the gingerbread cream? You could use coconut cream and dairy-free cream cheese as substitutes.
• How long will leftovers keep? Store in the refrigerator and consume within 2-3 days.
• Can I freeze this dessert? The fruit filling and crumble topping can be frozen separately, but the assembled dessert is best fresh.
• What if I don’t have a stand mixer? You can whip the cream by hand or with a hand-held electric mixer.
• Can I reduce the sugar content? Yes, you can reduce the sugar in the fruit filling and crumble topping to taste.
• What other nuts could I use for garnish? Almonds or pecans would be delicious alternatives to pistachios.