Proper plum crumble

I have very poor self control when it comes to pick-your-own farms.  After the trip this weekend I returned with a mountain of goodies that brought to mind the harvest festival display my primary school put on each year.  This must be what people with vegetable boxes feel like every week.

The bounty included a kilo or so of wonderful Marjories Seedling plums.  The orchard floor was practically covered with a carpet of ripe fallen fruit.  It was all I could do not to take the lot home with me.  Marjories Seedlings have delicate pale green flesh but a luscious purple skin that just melts into this crumble and stains it a vivid scarlet; very pretty indeed.
 
This crumble topping is the Real Thing; crunchy, crumbly and rich with butter.  And it goes equally well with apples, pears, peaches and gooseberries if you have those to hand instead.

Serves 4

for the plum base~
450g ripe plums, stoned and quartered
3 tablespoons vanilla sugar
2 tbsp butter
2 tbsp water

for the crumble~
50g plain flour
50g ground almonds
50g cold butter, cut into cubes
2 tbsp porridge oats
3 tbsp caster sugar
2 tbsp whole almonds, crushed into rough pieces

1)  Put the plums, butter, vanilla sugar and water into a pan and simmer on a low heat for 5 minutes.  The fruit should be softened but not have broken down.  Spoon the mixture into four 10cm ramekins.

2) Place all the crumble ingredients, except the crushed almond pieces, into a mixing bowl and gently rub together between your fingers until the mixture resembles chunky breadcrumbs.  Divide between the ramekins, then top with the crushed almonds.

3) Place the ramekins onto a tray and bake at 375f/190c/gas mark 5 for 20 mins, or until golden on top.  Leave to cool a little before serving with a creamy scoop of vanilla ice cream.