Plum and Cinnamon Crumble
For the fruit filling:
2 pounds/950 g plums, halved, pitted, each cut into 6 wedges
1/3 cup/70 g sugar
2 cinnamon sticks
For the crumb topping:
3/4 cup/120 g all purpose flour
1/2 cup/105 g sugar
1/2 cup/50 g old-fashioned oats
1 stick/113 g chilled unsalted butter, cut into pieces
3/4 cup/70 g sliced almonds, coarsely chopped
Vanilla ice cream
Method:
To make the fruit filling:
Preheat the oven to 350°F/180°C. In an 8-inch/20-cm square baking dish, toss the plums, sugar and cinnamon sticks. Arrange the mixture evenly over the dish, tucking the cinnamon sticks beneath the plums.
To make the crumb topping:
In a medium bowl, mix the flour, sugar and oats to blend. Using your fingers, rub the butter into the flour mixture until moist clumps form. Mix in the almonds. Sprinkle the crumb topping evenly over the plum mixture.
Bake for 45 minutes, or until the juices bubble, the fruit is tender and the topping is golden brown. Allow the crumble to stand at room temperature for 5 minutes to cool slightly. Spoon the crumble into bowls and serve with vanilla ice cream.