Ingredients

• butter
• for greasing
• 12-15 large ripe plums
• stones removed
• chopped
• ½ lemon
• juice only
• 160g/5½oz caster sugar
• 175g/6oz plain flour
• sifted
• 50g/2oz caster sugar
• 50g/2oz dark muscovado sugar
• 100g/3½oz butter
• chilled
• cut into cubes
• 100g/3½oz rolled porridge oats
• 2 lemons
• zest only
• custard
• to serve

Directions

• Preheat the oven to 180C/360F/Gas 4.
• Grease a 30cm/12in square ovenproof dish.
• Place the plums and lemon juice into the bottom of the dish and sprinkle with the sugar.
• For the crumble
• in a bowl
• rub together the flour
• caster sugar
• muscovado sugar and cold butter cubes. (It is important that the butter is cold
• or you will end up making more of a dough than a crumble.) When a crumble has been achieved
• add in the oats and lemon zest. Mix well.
• Sprinkle the crumble mixture over the plum mixture in the dish
• then bake in the oven for 40-45 minutes
• or until the topping is golden-brown.
• To serve
• spoon out generous portions into bowls and serve with lashings of custard.