Method

1. If you haven’t already, wash the plums, remove the stones and chop them into quarters.
2. Toss them in the lemon juice and caster sugar, cover with clingfilm and leave to marinate for at least 30 minutes.
3. Toast the flaked almonds in an oven preheated to about 160*C for about 5 minutes or until just golden. Turning occasionally so they don’t over cook. Then set aside.
4. Mix the remaining crumble ingredients together, except for the butter.
5. Rub the softened butter into the crumble mix.
6. Turn the oven up to 200*C and bake the crumble mix on a tray lined with parchment paper, for about 10 minutes, turning occasionally, until golden.
7. Whilst the crumble is cooking, melt the remaining butter in a small to medium saucepan, then add the marinated plums.
8. Bring to the boil.
9. Turn down the heat and simmer for 6-8 minutes until the plums are tender.
10. Divide the plums between four oven proof ramekins.
11. Mix the flaked almonds into the now golden crumble mix then divide the topping between the four ramekins.
12. Pop the ramekins back into the oven to heat through for a few minutes, making sure the topping doesn’t burn.
13. Serve immediately with crème anglaise, or thick cream.
14. Enjoy leftovers with yoghurt for a brilliantly indulgent breakfast (optional).