I know, I know. I've given precise measurements. But realistically, it's yours to have a bit of a mess-around with. The general ingredients are there, so just go with what feels right.
- 1kg ripe plums, stoned and halved
- 1 punnet raspberries
- 50g brown sugar
- 2 tbsp finely grated orange zest
- 1 tsp ground cinnamon
- 1 tbsp rosewater
- 2 tbsp plain flour
- 250mL plain flour
- 150g unsalted butter
- 100g white sugar
- 80g brown sugar
- 1/4 cup slivered almonds
- 1/3 cup oats
- Heat the oven to 200ºC. Put the plums into the base of a shallow gratin dish about 28cm long. Mix together the sugar, orange zest, cinnamon and flour and sprinkle over the plums. Trickle over rosewater and 2 tbsp water.
Put all the crumble ingredients into a food processor, and using the pulse button, whizz until the mixture just starts to clump together. Take care not to over process at this stage. Alternatively, rub the butter into the flour using your hands and then stir in the other ingredients.
Scatter the crumble over the plums and bake in the oven for 30–40 mins until golden brown. Leave for about 15 mins before serving with ice-cream or cream or both, because they're not even your real parents.