I can never get enough damsons and plums, and they are the only fruits I freeze. That way I can wallow in their glorious juice throughout the winter. Along with gooseberries they make probably the most delectable crumbles and pies of all. The method below works for apples and pears too; simply peel, core and chop the fruit and carry on as before. After years of experimenting, I am convinced that cooking the fruit a little before adding the crumble crust is what gives the most juicy and tender result. 
 
plums or damsons -  750g
golden caster sugar – 4 tablespoons
a large knob of butter
 
for the crust:
flour – 150g
butter – 100g
ground almonds – 50g
golden caster sugar -70g
rolled oats – 50g
 
Set the oven at 190˚/Gas 5.

Stone the fruit, though you will probably want to avoid stoning damsons. Put them into a deep pan with the butter and sugar and leave them to soften slightly. This will ensure they are meltingly soft and squishy. 
Meanwhile make the oat crust by rubbing the butter into the flour till it resembles fresh breadcrumbs. Stir in the ground almonds, the demerara sugar and the oats.

 

Pile the fruit into a baking dish, the tip the oat and almond topping onto the fruit and bake for 30-35 minutes till the crust is crisp and golden, the fruit soft and tender.

 

Serve hot, with cream.