Ginger Apple Plum Oat Crumble
After teaching two breakfast cooking classes where we made overnight oat parfaits, I was a little burned out on overnight oats. But I had some chopped plums and freshly grated ginger left from the class and decided I needed to bake them into something warm and cozy with some lovely spices, maple syrup and pecans. A BAKED oatmeal, with a layer of fruity goodness on the bottom.
I brought it to work and found a couple taste testers to sample my creation. One of them reported that it is A-MAZ-ING. Like a crisp, but with more oatmeal on the top. The other one told me I should send it to Yankee candle company so they could make a scented candle like this. She said she kept smelling the bowl because it smelled SO good. It did smell wonderful.
I like to dress it up like a dessert by adding a little light whipped cream or vanilla ice cream on top. For a healthier breakfast topping, you could top it with Greek yogurt.
- About 2 cups of apples, peeled, cored and chopped
- About 2 cups plums, peeled, pitted and cut into chunks
- 2 Tablespoons maple syrup
- 1/2 teaspoon cinnamon
- 1 teaspoon freshly grated ginger
- 1 teaspoon vanilla extract
- 1 cup old fashioned oats (NOT instant oats)
- 1/2 cup pecans, roughly chopped
- 2 Tablespoons brown sugar
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/4 tsp salt
- 1/8 teaspoon allspice
- 1/8 teaspoon cloves
- 1/4 cup maple syrup
- 1 cup lowfat milk
- 1 large egg white
- 1 teaspoon vanilla extract
- 1 Tablespoon cold butter, cut into very small chunks
- 1 Tablespoon raw (turbinado) sugar
- Pre-heat the oven to 375 F. Spray a small casserole dish or 8×8 inch square baking dish with cooking spray. Scatter the fruit over the bottom and toss with the maple syrup, ginger, cinnamon and vanilla.
- In a small mixing bowl, mix together the oats, chopped nuts, sugar, baking powder, spices and salt.
- In a separate bowl, whisk together the maple syrup, milk, egg white, and vanilla extract. .
- Sprinkle your oat mixture over the fruit evenly, then pour the milk mixture over the oats as evenly as you can. Sprinkle the top with raw sugar, then dot with little bits of butter.
- Bake for 40 - 50 minutes or until the dish has set and the top is a lovely brown and crunchy. Let cool for 5 minutes before serving.
Oats are naturally gluten free, but are often cross contaminated with gluten, so if you have someone gluten intolerant to feed, use gluten free oats.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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