Almond and greengage crumble

Description

I know it's a drag stoning plums but I really think you have to here. There is nothing quite so boring as continually having to spit the stones out when you are eating. This isn't cherry pie.

Ingredients

1kg/2lb 4oz plums, greengages or a mixture, stoned
3-4 tbsp caster sugar, depending on how sweet the plums are
For the almond crumble
120g/4½oz plain flour
85g/3oz butter, cut into cubes
4 tbsp unrefined golden caster sugar
4 tbsp ground almonds

Method

Set the oven at 180C/355F/Gas 4. Rinse and stone the plums, removing any stalks as you go. Toss the fruit with the sugar in a deep baking dish.
Whiz the flour and butter in a food processor until the mixture resembles fine, fresh breadcrumbs, then add the sugar and almonds. Tip on top of the fruit and bake until the fruit is bubbling under the pale, golden crumble - about forty to forty-five minutes.