plums

Plum and Ginger Crumbles

Plum and Ginger Crumbles

Harvest season! There is nothing like it! I am so fortunate that my parents have such a bounteous and beautiful fruit orchard that they have grown and nurtured for so many years. This time of year there are apples, plums, prunes and pears to be had. I managed to get a few very precious plums that are such a gorgeous color as well. 

I imagined that these amazing plums would pair really well with ginger, and boy was I right! I really love the concentrated flavor of crystallized ginger and I was able to find some at a bulk section at a local grocery store.  

I decided to keep the fruit part simple, just the ginger and a small bit of coconut sugar to let the tartness of the plums shine. Then, a sweetened & spiced oat topping to give the crumbles a bit of crunch. Perfect! 

I hope that you will join me in making this amazingly yummy dessert soon! Let me know how it turns out in the comments below! 

Plum or Berry and Ginger Crumbles: 

Makes 4 individual plum ginger crumbles

Fruit: 

3 cups plums (or berries of choice like blackberries or blueberries) 

3 tablespoons coconut sugar

2 1/2 tablespoons crystallized ginger, finely chopped

Mix together the fruit mixture in a medium bowl. Divide the mixture between 4 ramekins. 

 

Crumble Topping: 

1/2 cup gluten free flour mix

1/2 cup gluten free oats

1/4 cup coconut sugar

1 teaspoon cinnamon

1 teaspoon ground ginger

3 tablespoons coconut oil, melted

Mix together this mixture in a bowl. Store in the refrigerator until needed for topping the crumbles. 

 

Assemble the Crumbles: 

1. Heat the oven to 375F. 

2. Top the plum mixtures in the ramekins with the crumble topping. 

3. Place all of the ramekins on a rimmed baking sheets. 

4. Bake the crumbles for 20 minutes or until crumbles are bubbling and the topping is golden brown. 

 

Grandma Marion's Scandinavian Dried Fruit Soup

grandma marion's scandinavian dried fruit soup

Making this delicious and pretty fruit soup brings back amazing memories of Christmases past with my Grandma Marion. My Grandma was Swedish, and she always helped us create a traditional Swedish meal for Christmas Eve. 

For this meal we would work together to create: 

Swedish Meatballs- simmered in beef stock for hours

Potato Salad- studded with hard boiled eggs and radish roses

Swedish Beans-sweet and sour beans

Lefse- A potato flatbread that we would slather with butter and sprinkle with cinnamon-sugar. 

And for dessert we would have a large selection of cookies and small servings of fruit soup in pretty little bowls. I loved the smell of the cinnamon and the fruit simmering together. It is so delicious and such a holiday dish! 

So, today I share with you this amazing recipe that brings my grandma right back to life, by my side this coming Christmas Eve when I will serve her meatballs, her cookie buffet and her fruit soup. Here's to memories, delicious food and family! 

Grandma Marion's Scandinavian Dried Fruit Soup: 

2 1/2 cups mixed dried fruit: apricots, plums, pears, cherries, cranberries, figs, dates, peaches, etc.

1/2 cup raisins

1 cinnamon stick

3 1/2 cups water

2 cups orange juice

1 1/2 cups pineapple, fresh- cut into chunks

2 tablespoons quick cooking tapioca

1/3 cup pineapple juice

1/2 cup honey- or to taste

Thinly sliced oranges to top the soup with

1. In a 3 quart pan, combine the dried fruit, raisins, cinnamon stick, water, and orange juice. Bring to a boil over high heat. Reduce heat to medium low, cover and simmer 10 minutes. 

2. Remove from heat and add pineapple chunks, honey, tapioca, and pineapple juice. Let stand for 5 minutes to allow the tapioca to soften. 

3. Return to medium-low heat and cook, uncovered, 12 to 15 minutes longer, or until mixture is thickened and fruit is tender but not mushy. 

4. Add thinly sliced orange to hot mixture, barely heating through. Serve fruit soup hot or refrigerate and serve cold. 

I hope you enjoy this delicious and healthy dessert soup! 

If you loved this post, pass it on to a fruit-loving friend! 

Trista

 

 

 

 

Traditional Plum Kuchen

    Delicious traditional plum kuchen! 

 

Delicious traditional plum kuchen! 

Recently I was honored to be challenged by a friend to make a traditional German plum kuchen. My friend remembered this kuchen to be a special, seasonal treat made with delicious, fresh and tart plums. A kuchen can either have a cake like crust like this one, or more of a yeasted crust like a  pizza crust. Then, fresh, seasonal fruit is placed on top. Sometimes sugar and/or streusel can be placed on top before baking. Sometimes, powdered sugar is sprinkled on top after baking. 

I am so very lucky to have my parent's orchard to pick from when it comes to seasonal fruit. They have some amazing plum trees and these are from a very small, new tree that happened to bear enough fruit to make a few kuchens this year. 

For quite a while I had some photocopies of a very old cookbook that my mom has that happened to have a small chapter on kuchens. One local lady had a wonderful dough recipe that I will share with you here. I plan on sharing my gluten free/dairy free kuchen recipe soon as well as a yeasted kuchen and other fillings as well. 

Here is the recipe for a traditional plum kuchen with streusel.  Enjoy! 

Cake-Like Kuchen Dough:  (Enough for one 9" round kuchen) 

1 1/4  cups all purpose flour

1/4 cup organic sugar

1/4 teaspoon sea salt

1/4 teaspoon baking powder

1/4 cup butter (cut into small pieces, then worked into the dough) 

1-2 tablespoons cream

1 egg

In a medium bowl, whisk the flour, sugar, sea salt and baking powder together. Then, sprinkle the butter pieces over the flour mixture. Work the butter into the flour mixture with your fingers as you would pie dough, forming a coarse meal. 

Then, add in the egg and mix again with your hands. Add 1 tablespoon of cream. If the dough comes together into a ball at this stage, no more cream is needed. If however, it is still too dry to stick together into a ball, add one more tablespoon of cream. 

Place the ball into a round 9 inch pie tin. Make sure you have a bowl of extra flour on hand to flour your fingers with as you pat out the dough. Pat out the dough into the pie tin to make sure it covers the bottom of the tin as well as the sides. 

Place the dough shell into the freezer for 15 minutes. 

Meanwhile, prepare the plum filling and the streusel. 

Plum Filling: 

About 2 cups plums, or enough to cover the dough completely. Cut the plums in half, remove the pit, then cut each half into 3 slices. Or, you may leave them in halves as in the photo above. 

1/4 cup sugar with 1/2 teaspoon cinnamon mixed in. 

Struesel:

1/2 cup all purpose flour

1/4 cup organic sugar

1/4 teaspoon cinnamon

4 tablespoons melted butter

Mix the flour, sugar and cinnamon in a small bowl with a whisk. Pour the melted butter over the mixture and use a fork to mix it together. 

Once your kuchen shell has been frozen for 15 minutes, fill it with plums, sprinkle the cinnamon sugar over the plums and sprinkle the streusel over it. 

Bake the kuchen at 375 F for 30-40 minutes or until the sides of the pastry are golden brown and the fruit in the center is bubbling. 

Huckleberry Ginger Variation: 

Follow the directions for the streusel shell, cinnamon sugar and streusel. 

Mix 2 cups of huckleberries (or blueberries work well for this too) with 1/4 cup finely chopped crystallized ginger. Sprinkle the fruit with the cinnamon sugar and the streusel and bake as directed above. 

I hope that you enjoy these seasonal kuchens! 

If this post made you hungry, pass it on to a fruit-loving friend!