1kg plums, stoned and quartered
150g demerara sugar
175g plain flour
150g cold butter, cut into pieces
50g porridge oats
Preheat the oven to 190°C, gas mark 5.
Place the plum quarters in an shallow pan and add about 1 inch of water. I also added two star anise and some cinnamon bark. Poach for about 6-7 minutes until they're softened. Fish them out, and place in an ovenproof dish, and then sling a couple of dessertspoons of brown sugar, and boil the water down to a syrupy texture. Remove the spices, if you used them, and pour the syrup over the plums.
Place the flour in a food processor and add the butter. Blend until the butter is incorporated into the flour and the mixture resembles breadcrumbs. Add the remaining sugar and the oats and pulse briefly until the mixture begins to cling together.
Spread the crumble over the plums, and cook for about 45 minutes until the crumble is pale golden brown.
Eat with cream or good vanilla ice cream.