Nutty plum and sloe gin crumble

Method

1. Heat the oven to 190°C/170°C fan/gas 5. Put the prepared plums in a large mixing bowl, add the sloe gin and mix together well. Mix the cornflour with the sugar, add to the bowl of fruit and toss together well. Spoon the fruity mixture into the baking dish and pack it down into an even layer with your hands or
   the back of a spoon.
2. Put the baking dish in the oven and bake the fruit mixture for 25 minutes until it’s bubbling and slightly reduced.
3. Meanwhile, for the crumble topping, sift the flour, cinnamon and a pinch of salt into a mixing bowl. Add the butter and rub the mixture together with your fingertips until it begins to stick together and form small pea-size clumps. Stir in the muscovado sugar, demerara sugar and chopped almonds.
4. Spoon the crumble topping over the hot fruit mixture, return the dish to the oven and bake for a further 25 minutes until the topping is a rich golden brown and the fruit is tender and bubbling around the edges. Remove the crumble from the oven, leave it to rest for 5-10 minutes, then serve hot with custard, crème fraîche, cream, ice cream or yogurt.