Shared for Bristol Food Connections as part of the Pass It On campaign #passitonbristol

Someone once said that there is no more beautiful colour in the world than the juice from a stewed plum. It falls somewhere between raspberry jam pink, sunset red and the orange of a glowing ember. The fruit's skin, too, is maddeningly beautiful - bruise purple and dusty.

Making my go-to crumble recipe vegan isn't difficult. The drill is to replace the butter with an alternative - Vitalite or another non-dairy spread of your choosing. But I wanted to embellish, to deepen the flavours a little. To create something new.

Rosewater is a magnificent plum enhancer. The floral notes mesh with the deep fruitiness of the plums to create a vaguely perfumed but still accessible flavour. Add in almonds and the flavour becomes warmer still, but the texture is transformed. A slight chew, a grainier bite, both of which do wonders to the plums which are on the verge of collapse (or fully resigned, depending on how small you chop the raw fruit).

Serve warm with custard (the ready-made Alpro stuff is decent) or vanilla yoghurt.