Step 1

Start by browning the butter. Place the butter in a small saucepan and set over a medium heat. Once the butter has melted, keep cooking, swirling every now and then, until the milk solids turn a reddish brown and start to smell fragrant. This should take around 5-10 minutes. Remove from the heat and pour into a small heatproof bowl. Leave to cool until the butter has re-solidified. (You can speed this process up by placing the bowl into the freezer for about 10 minutes).

Step 2

Preheat oven to 180°C (350°F).

Step 3

Place the flour, oats and ground almonds in a large bowl and mix together. Dice the browned butter and add this to the dry ingredients. Rub the butter into the dry ingredients until it's the size of peas.

Step 4

Stir the sugars, cinnamon and nutmeg into the flour, salt, oat and butter mixture. Set aside.

Step 5

Remove the stones from the plums and chop each half into Place into a bowl with the blackberries and sprinkle with the sugar and flour. Mix briefly.

Step 6

Divide the fruit between 6 small pie dishes or one regular size pie dish. Sprinkle the crumble mixture evenly over the top and lightly press down.

Step 7

Bake for 25 minutes or until the crisp topping is golden brown and the fruit has bubbled up around the edges.

Step 8

Serve warm with plenty of vanilla ice cream.