1. Ingredients

I would recommend using plums that aren’t so ripe as they can turn to mush  when baked. Firm-ripe ones are the best choice! Remember to cut the plums into quarters so that you have some bite and texture left on the baked plums. Bake the plums when you prepare the base for 25 minutes for firm and 30 minutes for soft. As you need to add the zest of the lemon to the plum base, I would use lemons that are unwaxed. If you don’t have any sliced almonds, slivered almonds would work just as well. 

2. Equipment

You need a large square or rectangular baking dish to make this. I used a 28cm (11inch) square, 7cm deep  (2.75inch) baking dish. To prepare the plums, you need a chopping board and knife. You need a large mixing to make the crumble, a fork and a spatula.

3. What plums should I use? 

You need firm-ripe plums when you make this crumble. When you squeeze the plum, it should be fragrant and still springy. Blood plum varieties, the ones with the red skin, are more sweeter and bolder in taste, so these kinds would be perfect for this crumble.

4. How do you make the topping well? 

4. Use other kinds of fruit

Feel free to use any other kind of stone fruit. From peaches to apricots, there are so many to choose from. You could do one kind of fruit, or a mix of your favourite kinds. Feel free to also add some berries as well, fresh or frozen. Just keep in mind that you need to add around 900gr (32 ounces) of fruit. 

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