There's something really homely about a nice fruit crumble. Reminds me of growing up, my mother made a lot of crumbles. This one is great for Autumn

My lovely neighbour offered to bring some plums and, although I would have loved making some jam, I opted for a fruity cake for the morning coffee.

A home favourite for me to use up apple and rhubarb gluts. Also a treat for everyone and a very easy dessert. I prepare it in individual pots as one person I know could eat the whole dish of crumble floating on custard. Prepare in advance and just put in the oven as you call everyone for dinner. Instant pudding.

This recipe was written up for the British Embassy's campaign, "A Taste of Britain" For more information, see the Facebook page www.facebook.com/oishii.igirisuIt's also delicious when made with European pears, cherries, plums, or rhubarb. Bramley apples are the best, but any tart red apples are good. It's standard to cover crumble in hot and thick custard but I also recommend that you try "Whisky Ice Cream",. Recipe by British Embassy

I make jam to use up my plums leftover from making umeshu.It's easy to make and it's packed with plenty of umeshu flavor.For this recipe I used our family's umeshu, using plums from a 3-year-vintage batch.In Step 2, they can be roughly chopped as shown. They will soften and become syrupy once heated.In Step 5, if you overcook the jam, it will harden when it cools, so be careful.The alcohol will remain after cooking, so this is not to be served to children. Recipe by Hawaiantomato

A family favourite. You can make 1 large crumble or individual ones, this recipe will make approx 5 small ramekins. Hope you enjoy. ?

Greengage plums are ripe, the last and sweetest plums of the season here. Very perishable, grab them if you see them at the farmers market. Picked on Fridays, sold on Saturdays, they start bruising on Mondays.Rabbit stewed with fresh greengage plums in a dutch oven is a once a year dinner to remember. You can also used dried plums if no fresh ones are available.#GoldenApron23

Our plums are starting to ripen, and all at once. Here is how we process the ones we dont eat directly from the tree or give away. We added a Japanese plum wine recipe here and published a separate recipe for Amish plum wine.You can grow plum trees from ripe pits: scrub the pits, put in bowl of water, discard the floating ones, plant three pits in one planter hole in a large cloth planter pot with handles or in a planter bed in a sunny location.Plant in fall, they need winter cold to germinate. They will sprout in spring. Select the most vigorous one, remove other two.Drag planter pot around till you find a sunny location where the young plum tree flourishes.#GlobalApron

There are many ways to make ume plum jam, such as adding the sugar at the start and simmering the whole plums but if you do that, you may throw out some of the sugar with the stones, and it also makes it harder to pass the jam through a sieve. If you use this method, I think you only need to cook the jam for the minimum amount of time, and you'll also only add the minimal amount of sugar. I simmered the jam 500 g at a time in an enameled pan. This cuts down on the overall cooking time, and I had jam in two colors, which made me happy.Change the water 3 to 4 times for hard green plums, and 2 to 3 times for ripe plums, and they will become tender. Don't bring the water to a boil to prevent the plum skins from ripping. Add 70 to 80% of the weight of the plums in sugar. I think it's best to add more than 350g of sugar for every 500g of green plums. This jam becomes quite stiff when cold. When it changes color after 15 minutes of simmering and becomes thick and limpid, try dropping some of the jam in cold water. If it stiffens up it's done. Recipe by commeline

I was making lasagne today and asked my husband to soak the pasta sheets for me. He did the whole box which left me half that I didn't need! I've seen a recipe for a chocolate dessert lasagne on here that triggered my imagination and though I could try a 'cannelloni' crumble with the apples left in the fruit bowl that nobody was eating. It was actually really great!

Greengage plums are the sweetest plums grown here in the California Valley. They are hard and green when ripe around Labor Day, surprisingly juicy and sweet. A special liqueur treat, ready by the end of year.

I wanted to make something better than the commercial umeshu! I tried countless times to perfect the recioe, I've forgotten how many jars I've made. The final recipe has captured the hearts of my family, boyfriend and friends. It's an umeshu that is so good.Choose hard ume plums that have very little damage on the surface. The ume essence will be extracted into the liqueur easier, and the liqueur is less likely to become cloudy.Nankou-bai variety ume plums have the same-sized pits whether they are marked small or for 4 liters. The only difference is how much fruit is surrounding the pit. Pick meaty ones. Recipe by Umemikkii