STEWED FRUIT, CINNAMON AND PECAN CRUMBLE

Serves 4-6

For the crumble

150g (5½oz) flour

75g (2¾oz) butter

75g (2¾oz) light muscovado sugar 50g (1¾oz) chopped pecans

For the filling

8-10 ripe plums

4 ripe pears

100g (3½oz) light muscovado sugar 1tsp ground cinnamon

1tsp cornflour

Zest and juice of 1 large orange

To serve

Fresh custard, cream or ice cream

Preheat the oven to 180°C/fan 160°C/gas 4, then make the crumble topping. Place the flour and butter in a large bowl and rub together between your fingertips until the mixture resembles fine breadcrumbs. Stir the muscovado sugar and the chopped pecans through, then set aside.

To prepare the filling, halve and stone the plums, and core and quarter the pears. Arrange the fruit in the bottom of a medium-sized pie dish. Sprinkle with the muscovado sugar, ground cinnamon and cornflour. Pour in the orange juice and zest. Mix it all together gently, then top with the crumble mixture.

Place in the oven and bake for 40-45 minutes, until it’s golden and bubbling and the fruit is soft and cooked through. Serve the crumble immediately in bowls with fresh custard, cream or ice cream – vanilla goes very well.