Ingredients

• 100g/3½oz amaretti biscuits (crunchy
• not morbidi)
• 30g/1oz unsalted butter
• 1kg/2lb 4oz red plums
• quartered if large
• halved if small
• stones removed
• 2 tbsp sugar
• ½ lemon
• zest and juice
• 150g/5½oz plain flour
• 1 tsp baking powder
• 100g/3½oz cold unsalted butter
• cut into small dice
• 3 tbsp sugar

Directions

• Preheat the oven to 190C/375F/Gas 5 and slip in a baking sheet at the same time. Put the amaretti into a freezer bag and bash with a rolling pin or similar
• until reduced to coarse crumbs
• then decant them into a bowl.
• Melt the two tablespoons of butter in a large pan (that has a lid)
• add the prepared plums
• sprinkle in the two tablespoons of sugar
• add the lemon zest and juice and shake the pan over the heat
• cooking for two minutes without a lid and two further minutes with the lid on. These timings are based on having plums that are ripe: if the fruit is disappointingly unyielding
• be prepared to cook for longer with the lid on
• checking frequently. You may need to add the juice of the remaining half lemon - and more sugar - if cooking for much longer.
• Pour the plums (with care - they’re hot) into a 23x6cm/9x3in deep ovenproof pie dish and set to one side. Already the red skins will have made a gorgeous garnet gravy. Sprinkle in two tablespoons of your amaretti crumble.
• To make the crumble the easy way
• put the flour and baking powder into the bowl of a freestanding mixer
• shake to mix
• then add the small cold butter cubes and beat
• not too fast
• with the flat paddle until you have a mixture rather like large-flaked oatmeal. Or you can do this by hand
• just by rubbing the butter into the flour with your fingers.
• Add the sugar and mix with a fork
• then tip in the rest of the amaretti crumbs and use a fork to mix again. Pour the mixture over the waiting fruit in its pie dish
• making sure you cover right to the edges to stop too much leakage: although for me
• some of the rich-hued syrup spurting out over the crumble topping is essential.
• Place on the baking sheet in the oven and bake for about 30 minutes; you should see some ruby bubbling at the edges
• and the top will be scorched gold in places. If you can bear it
• let this stand for 10-15 minutes before eating
• with ice cream
• whipped cream or mascarpone.