For the crumble
- 175g/6oz plain flour
- 100g/4oz butter
- 75g/3oz Demerara sugar
- 25g/1oz oats
For the filling
- 75g/3oz butter
- 100g/4oz caster sugar
- 4-6 ripe plums, stones removed, quartered
- 2 handfuls Superior seedless grapes (about 30-40)
Preheat the oven to 180°C, 350°F, Gas 4.
To make the crumble topping, sieve the flour into a large mixing bowl and add the butter. Rub together using your fingertips until the mixture resembles breadcrumbs. Stir in the sugar and the oats until thoroughly mixed. Set aside.
For the filling, melt the butter in a pan, then add the sugar and stir until the sugar has melted. Add the plums and simmer for about 10 minutes or until softened. Stir in the grapes then carefully transfer the mixture to an ovenproof dish. Cover the fruit with the crumble mix and spread evenly over the top.
Bake in the preheated oven for 30-40 minutes, until the filling is piping hot and the crumble golden and crunchy.
