Ginger-Plum Crumble with Ricotta Crème

By Hklbrries

Cowgirl tip: Cut away the tough skin and use your garlic press for fresh minced ginger.

Ingredients

• 24 fat plums, chopped into eighths
• 1-inch piece fresh ginger, minced (see Cowgirl tip)
• 1/2 cup sugar
• Juice of 1 lemon
• 3 tablespoons butter
• 3 tablespoons brown sugar
• 3 tablespoons plus 1/3 cup sugar
• 3 tablespoons flour
• 3 tablespoons ground pistachios, plus more for garnish
• 1/4 teaspoon cinnamon
• 9 ounces ricotta
• Zest of 1 lemon

Details

Servings 4
Adapted from spokesman.com

Preparation

Step 1

Preheat oven to 375 F and line a cookie sheet with foil.

Toss plums with the ginger, sugar and lemon juice and divide among 4 jam jars that’ll hold at least 2 cups’ worth of fruit.

Make crumble topping: With your fingers, mix the butter, brown sugar, 3 tablespoons sugar, flour, ground pistachios and cinnamon and sprinkle on top of the plum mixture. Pop into the oven for 30 to 45 minutes or until bubbly.

While the crumbles are baking, whisk together the ricotta, lemon zest and 1/3 cup sugar and refrigerate until time to serve.

Serve crumbles warm or at room temperature with a big spoonful of ricotta and a sprinkle of crushed pistachios.

Nutrition Information:
Per serving
646 calories
16 g fat (21 percent of calories from fat)
15 g protein
120 g carbohydrates
49 mg cholesterol
7 g fiber
388 mg sodium