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The scent, flavor and color of Victoria plums are beyond compare.  Deliciously sweet when eaten fresh, with the tang of the purple skins underpinning and cutting the sweetness, they make the mouth water just thinking about them.  Here is a way to enjoy this wonderful fruit all year round.  They can be cooked,  frozen, then defrosted and made  into a great dessert – Annie’s Special Victoria Plum and Almond Crumble.

Ingredients for 1 crumble, to serve 4.

• 2 pounds of fresh Victoria plums,  stoned and quartered
• 1 tablespoon of sugar
• 1 teaspoon of dried cinnamon powder
• A little water to make a rich sauce

Ingredients for the crumble topping

• 4 ounces of self raising flour
• 4 ounces of sugar
• 2 ounces of margarine, cut into small pieces
• pinch of salt.
• 1 tablespoon of flaked almonds

Method

Put the plums, sugar, water and cinnamon into a large pan and heat gently on a low heat until the fruit softens and the sugar has dissolved.  Stir often, do not overcook.  You are looking for a rich, ruby red sauced mixture with softened but not mushy fruit.

While this is cooking, prepare the crumble in a mixing bowl.  Mix flour and sugar, with the pinch of salt, then add in the blobs of margarine, rubbing them in with the finger tips until it all resembles a bowl of crumbs.  The whole process of preparation only takes about 15 minutes in all.

Grease an ovenproof bowl lightly, 8″ X 4″deep will do it.  Put the fruit into the bottom,  then sprinkle on the crumbs evenly.  Put in a warmed oven at gas mark 4 (180C, 350F) and after 20 minutes, remove and add the flaked almonds to the top, with a little sprinkling of sugar.  Bake for another 10  minutes, till the top is pale golden.

Serve hot with custard sauce or rich vanilla ice cream.  Serve cold with thick cream or creme fraiche.

Note:  You can bake several crumbles and freeze, or prepare loads of Victoria plums and freeze them for later.  If you want to cut down on calories, use low fat margarine and sugar substitute in the crumble mix, and leave sugar out of the plum sauce.  Whatever way you look at it, this is quick, economic and oh, so easy to make. It also tastes wonderful.