The buttery, oat-based topping of this crumble comes together in seconds, and it works well with just about any fruit you’ve got a lot of.
- 10 - 12 plums, quartered
- 25 g butter
- 75 g caster sugar
- 1⁄2 lemon, juiced
- 500 g assorted frozen berries
- Vanilla ice-cream, for serving
- For the topping:
- 225 g flour
- Salt, a pinch
- 300 g oats
- 360 g butter, cubed
- 225 g sugar
- 25 g ground almonds
Preheat the oven to 190°C. Place the plums on a baking tray, dot with the butter and sprinkle over the caster sugar and lemon juice. Roast for 10 minutes, or until they are soft but not collapsing, and the juices are beginning to caramelise. Add the berries to the tray.
To make the crumble topping, sift the flour and salt, then stir in the oats. Rub the butter into the mixture using your fingertips until the mixture resembles coarse breadcrumbs.
Stir in the sugar and ground almonds, then spoon over the plums and berries. Bake for 15–20 minutes, until the top is golden and the plums are bubbling underneath. Serve with ice cream.
Cook's note: This is no ordinary crumble – the topping is more of a biscuity strudel and the plums and berries are a tribute to the bounty of summer. Arrive with this tangy dessert starring seasonal plums and berries and a moreish, crispy, golden topping, and you’ll definitely score a second invitation. Pop it into your host’s oven to warm up just before serving on its own or with a scoop of vanilla ice cream.