There is absolutely nothing wrong with a plain crumble, but having given several suggestions for them in How to Eat, I reckoned it was better to offer you here one of the crumbles I do most often when I’ve got people coming for dinner. This plum and pecan crumble (which can just as easily be made with walnuts) is comfortingly autumnal. If you want, use ordinary white sugar in place of the demerara; all I do urge is that you use self-raising flour, not the normally stipulated plain.
Serves 4-6
For the filling
unsalted butter 30g, plus more for greasing
plums about 1kg
light muscovado sugar 2-4 tbsp, depending on sourness of fruit
cornflour 1 scant tbsp
