This recipe was replicated from Women's Weekly Food

Ingredients

75g (3oz) butter
150g (6oz) plain flour
50g (2oz) sugar
25g (1oz) porridge oats
50g (2oz) chopped toasted hazelnuts
900g (2lb) plums, halved and stoned
30-60ml (2-4tbsp) Happy Valley Wildflower honey
Rind of an orange 

Method

Pre heat over to 200 degrees
Rub butter into flour until mixture resembles fine breadcrumbs.
Stir in sugar, porridge oats and hazelnuts.
Place plums in a pan with 150ml (1/4pt) water, honey and orange rind.
Bring to boil and simmer for 15 minutes, uncovered, then transfer to an ovenproof dish and top with crumble mixture.
Bake for 35-40 minutes until golden.