Summer Plum & Cardamom Crumble

From your pantry:

 

150g Plain flour

 

75g Cold butter (diced into cubes)

 

75g Demerara sugar (plus 2 extra tablespoons for the fruit)

 

50g Rolled oats (optional, for a rustic crunch)

 

A splash of water or orange juice

 

Simple Method:

 

Prep the Plums: Preheat your oven to 190°C (170°C Fan / Gas Mark 5). Slice the plums in half and pop out the stones. Arrange the plum halves cut-side up in a medium baking dish, then scatter over 2 tablespoons of sugar and a tiny splash of water or orange juice to help create a syrup.

 

The Spiced Base: In a large bowl, mix your flour with the sachet of ground cardamom until evenly combined.

 

Rub in the Butter: Toss your diced cold butter into the flour. Using just the tips of your fingers, gently rub the butter into the flour until the mixture looks like coarse breadcrumbs.

 

Add the Crunch: Stir the 75g of demerara sugar and the rolled oats (if using) into the crumble mix.

 

Bake until Jammy: Scatter the crumble mixture evenly over your plums—don't pack it down tightly; keep it rustic and loose so the juices can escape. Bake on the middle shelf for 30–35 minutes until the top is golden-crisp and the rich, ruby-red plum juices are bubbling up around the edges.

 

The Summer Finish: Let it stand for 5 minutes to cool slightly. Serve warm in shallow bowls with a big, melting scoop of vanilla ice cream or cold pouring cream.