- 800g ripe plums – halved and stoned, I’m using my favourite Victoria Plums but any will do
- 50g light brown sugar
- finely grated zest 1 orange
- 1 tsp ground ginger
- 1 tsp plain flour
- 150g wholemeal flour
- 50g porridge oats
- 50g ground almonds
- 150g butter
- 80g caster sugar
- 80g light brown sugar
I’m using a 22cm fluted ceramic pie dish but any shaped dish will work as long as it’s oven-proof and relatively deep. Pre-heat the oven to 180C
Place the cut plums into the dish and sprinkle with the sugar, orange zest, ginger and flour and stir together well.
In a large bowl, rub all the crumble ingredients together with your finger tips. You don’t want to go to the ‘breadcrumb’ consistency, you want it to look a little more rubble-like than that. This takes seconds in a food processor but I like to feel the consistency of the crumble so I know I’m on track.
Spoon the crumble over the plums and gently press down but not too firm.
Bake for 35-45 mins until the topping is golden and the filling is bubbling a little around the edges.
Serve your favourite creamy side such as custard, cream or ice cream. I love this dish cold from the fridge with cold cream but then I’m a little bit weird.
eat and of course, enjoy!