Servings: 2 - It may be worth making and baking in individual portions as the crumble is best on the first day.

200g plums, President if poss. 200g plums, President if poss.
100g Waitrose posh frozen blackberries (if brambles unavailable) 100g Waitrose posh frozen blackberries (if brambles unavailable)
27g caster sugar 27g caster sugar
dash orange extract or orange zest dash orange extract or orange zest
15g hazelnuts/flaked almonds 15g hazelnuts/flaked almonds
25g flour 25g flour
35g oats 35g oats
25-30g butter 25 to 30g butter
20g light muscovado 20g light muscovado
dash vanilla dash vanilla
cinnamon?? cinnamon??

Signe Johansen's crisp recipe is too fine textured - makes it sludgy. Need a better crumble recipe.  Signe Johansen's crisp recipe is too fine textured - makes it sludgy. Need a better crumble recipe.
The combination of plums and blackberries is delicious. I used President plums. I had to use bought frozen blackberries and even this was good. I pre-roasted with plums (I had let them sit with the sugar for a while) and added a bit of orange juice - good for flavour although the orange juice didn't reduce much (bigger pan?) and I had the problem of to much soaking into the crumble and making it soggy. I cracked this issue before but can't find the notes!  The combination of plums and blackberries is delicious. I used President plums. I had to use bought frozen blackberries and even this was good. I pre-roasted with plums (I had let them sit with the sugar for a while) and added a bit of orange juice - good for flavour although the orange juice didn't reduce much (bigger pan?) and I had the problem of to much soaking into the crumble and making it soggy. I cracked this issue before but can't find the notes!
Waitrose Extra Thick Half Fat cream was very good with it. Extra thick double is actually a bit much!  Waitrose Extra Thick Half Fat cream was very good with it. Extra thick double is actually a bit much!
Made again:  Made again:
I again let the plums sit with the sugar and I think this is a mistake it lets out so much water that doesn't evaporate when roasted - the crumble was mostly drowned! - I think it should be roasting for 10 min or so with no sugar, then adding sugar and blackberries and topping and baking right away. Try baking at a higher temp so it doesn't have long to seep up, and maybe add a spoonful of ground almonds to thicken the juice. I melted the butter and I really think this is better (and easier), the crumble that wasn't drowned was crunchy and yummy. It some how makes it sweeter so the ratio that was not too sweet when rubbed in is too sweet when melted - I did 25g sugar and I have amended to 20g for next time. I did 25g butter which was good, maybe when just using berries 30g grams would be nice.  I again let the plums sit with the sugar and I think this is a mistake it lets out so much water that doesn't evaporate when roasted - the crumble was mostly drowned! - I think it should be roasting for 10 min or so with no sugar, then adding sugar and blackberries and topping and baking right away. Try baking at a higher temp so it doesn't have long to seep up, and maybe add a spoonful of ground almonds to thicken the juice. I melted the butter and I really think this is better (and easier), the crumble that wasn't drowned was crunchy and yummy. It some how makes it sweeter so the ratio that was not too sweet when rubbed in is too sweet when melted - I did 25g sugar and I have amended to 20g for next time. I did 25g butter which was good, maybe when just using berries 30g grams would be nice.