Who doesn't love a crumble? This ever-so-easy and economical and amazing tasting dessert is from Kate McGhie's award-winning book, Cook: Recipes, stories and kitchen wisdom. Sadly it's out of print, but second-hand copies are around (from Amazon UK) and we are hoping the publisher will offer it as an eBook soon. You'll find that the gentle cooking of the plums in the oven develops the juices and flavours perfectly and the fruit will keep its shape. The lovely couscous topping with crunchy pecans has warm notes of cinnamon. Serves 6.

12 plums, halved and stones removed
½ cup caster (superfine) sugar
½ cup water
1 cup couscous
½ cup chopped pecans
2 tbsp soft brown sugar
1 tsp shredded coconut
1 tsp ground cinnamon
2 tbsp softened butter

Preheat the oven to 180ºC (350ºF).

Scatter the plums in an ovenproof dish, sprinkle with the caster sugar and add the water. Bake for about 15 minutes.

Prepare the couscous according the packet directions. Stir through the nuts, brown sugar, coconut and cinnamon.

Pile the crumble mixture over the top of the plums and dot with the butter. Bake in the oven for about 15 minutes or until the crumble is golden and the mixture is bubbling.