Spiced Plum and Blackberry Crumble
140g plain flour
140g butter, cut into small dice
85g soft brown sugar
50g rolled oats
Custard to serve
For the Fruit
1kg ripe plums, halved & stoned
1 tbsp soft brown sugar
1 tbsp plain flour
2 star anise
1 tsp ground cinnamon
1 tsp vanilla extract
Juice ½ lemon
First make the crumble topping. Put the flour and butter in a food processor and pulse to the texture of wet sand. Tip into a bowl and add the sugar and oats.
Sprinkle the mixture with 2 tbsp cold water, then use a fork to mix everything together, creating a crumbly texture with a few large clumps.
Chill until needed.
Heat oven to 200 C. Tip all the fruit ingredients except the blackberries, into a large ovenproof dish. Add 50 ml water, cover with foil and bake for 1 hour.
Remove the foil and discard star anise.
Add the blackberries to the dish, sprinkle over the crumble mixture and return to the oven for a further 25-30 minutes until the top is golden.
Serve with hot custard or cream and/or ice cream if preferred.