Wendy, Plot 28
12 ripe plums, halved and stones removed
3 tablespoons maple syrup
1 teaspoon vanilla essence
75 gm plain flour
50gms light soft brown sugar
50gms chopped almonds
Heat oven to gas mark 6,200c, 180 fan. Line a baking tray with foil.
Arrange plums on a tray and drizzle over maple syrup and vanilla essence.
Rub butter into flour with finger tips to form fine crumbs. Stir in sugar and nuts.
Spread onto another large foil lined baking tray.
Bake both plums and crumble for 20-25 minutes or until plums are tender and the topping is golden and crunchy.
Serve the plums topped with crumble and a good trickle of double cream.
TIP: Any leftover crumble can be frozen or use to top yoghurt.