How to make plum and ginger crisp

Make the most of the season’s stone fruit with this quick and easy dessert by Julia Platt Leonard

Keep an eye out for unusual varieties and the smaller cousin, gages

Early autumn is a bumper time for plums.

Keep an eye out for any of the gages – round, small plums with skin that ranges from golden yellow to pinky rose or purple.

Or the eye-catching “czar” – a plump purple, almost black plum that is ideal for cooking.

“Blue tit” is a smaller, deep blue-purple plum with juicy yellow flesh, while “Marjorie’s seedling” is a blue-skinned, late-season variety that is good for jam-making.

The pink-skinned “Victoria”, with its golden blush on the skin and sweet yellow flesh, is an easy one to find.

Slice into chunks and cover with a simple crisp topping and you can have dessert on the table in half an hour or so.

Leftovers – if there are any – would make the perfect breakfast with the addition of a dollop of yoghurt.

Plum and ginger crisp

Serves 4-6

500g plums, about 4-6 depending on size
100g ginger biscuits
50g oats
50g brown sugar
60g butter
Lemon juice
Creme fraiche, ice cream or yoghurt to serve (optional)

Preheat oven to 185C/gas 5.

Slice the plums in half and remove the pits. Slice each half into chunks and place in a 20 x 5cm round pie dish. Toss with some lemon juice.

To make the topping, lightly crush the ginger biscuits with a rolling pin or the base of a glass jar. In a bowl, mix the biscuit crumbs with the oats and brown sugar. Dice the butter, and add to the mixture. Gently rub the butter into the dry ingredients with your fingertips. Butter chunks, once rubbed in, should be about the size of half a pea.

Spread the crisp topping onto the plums evenly. Place in the pre-heated oven. Check frequently and if the topping starts to brown too much, cover lightly with tin foil. In total, bake for about 20-25 minutes. The plums should be releasing juices and tender enough to be pieced easily with a knife.

Serve warm with a dollop of creme fraiche, ice cream or yoghurt, if desired.

@juliapleonard​