Ingredients

140g plain flour
140g butter
cut into small dice
85g soft brown sugar
50g porridge oat
custard
to serve
For the fruit
1kg plums
(about 14), halved and stoned
1 tbsp soft brown sugar
1 tbsp plain flour
2 star anise
1 tsp ground cinnamon
1 tsp vanilla extract
juice ½ lemon
300g blackberry

Method
step 1
First, make the crumble topping. Put the flour and butter in a food processor and pulse to the texture of wet sand. Tip into a bowl and add the sugar and oats. Sprinkle the mixture with 2 tbsp cold water, then use a fork to mix everything together, creating a crumbly texture with a few large clumps. Chill until needed.

step 2
Heat oven to 200C/180C fan/gas 6. Tip all the fruit ingredients, except the blackberries, into a large ovenproof dish. Add 50ml water, cover with foil and bake for 1 hr. Remove the foil and discard star anise. Add the blackberries to the dish, sprinkle over the crumble mixture and return to the oven for a further 25-30 mins until the top is golden. Serve hot with custard.