- 8–10 ripe plums (you might additionally use yellow plums, greengages or mirabelles – they’ll all be scrumptious)
- 4–5 tablespoons sugar
- chilled cream, to serve
for the crumble topping:
- 75g unsalted butter, chilled and cubed
- 175g plain flour
- a pinch of salt
- 50g caster sugar
You’ll additionally want
a medium ovenproof dish, butttered
Preheat the oven to 180°C/Gasoline 4 and put a baking tray on the center shelf to warmth.
Halve the plums and take away the stones. Lower the halves into quarters if they’re very massive. Toss them with the sugar and tip them into the ready baking dish.
To make the crumble topping, use your fingertips to rub the butter into the flour with the salt till it resembles coarse breadcrumbs. Alternatively do that in a meals processor. Stir within the sugar.
Flippantly scatter the crumble topping over the plums. Place the baking dish on the new baking tray and bake within the preheated oven for 40–45 minutes, till golden brown.
Take away from the oven and serve heat with cream.
Tip: Plums have such a wealthy flavour when they’re cooked that they want little or no different flavourings with them, besides maybe a pinch of cinnamon. For a particular deal with, toss the raw plums in a little bit damson or sloe gin.
From Cinnamon, Spice and Heat Apple Pie: Over 65 Comforting Baked Fruit Desserts (£9.99, Ryland Peters & Small), out now