Gas 5 and slip in a baking sheet at the same time. 9x3in deep ovenproof pie dish and set to one side. Already the red skins will have made a gorgeous garnet gravy. Lemon plum in two tablespoons of your amaretti crumble.
To make the crumble the easy way, put the flour and baking powder into the bowl of a freestanding mixer, shake to mix, then add the small cold butter cubes and beat, not too fast, with the flat paddle until you have a mixture rather like large-flaked oatmeal. Or you can do this by hand, just by rubbing the butter into the flour with your fingers. Add the sugar and mix with a fork, then tip in the rest of the amaretti crumbs and use a fork to mix again. Pour the mixture over the waiting fruit in its pie dish, making sure you cover right to the edges to stop too much leakage: although for me, some of the rich-hued syrup spurting out over the crumble topping is essential. If you can bear it, let this stand for 10-15 minutes before eating, with ice cream, whipped cream or mascarpone. Store in the fridge for up to 3 days or freeze in a plastic bag and use directly from frozen. Leftovers should be refrigerated as quickly as possible and will keep in the fridge for up to 2 days.