Preheat the oven to fan 160C/
conventional180C/gas 4. Butter a
1.5 litre ovenproof pie dish.
Peel, core and slice the apples.
Halve, stone and quarter the
plums. Put the apples in a pan with
the lemon juice, sugar and 1 tbsp
water. Bring to the boil, then cover
and cook gently for 5 minutes. Add
the plums and cook for a further
Turn the fruit into the prepared
dish. Tip the flour and cinnamon
into a bowl, add the butter, cut into
small pieces and rub in with your
fingertips. Stir in the sugar, then
add the egg and milk and mix lightly to a soft
batter (this can be done in the food
Drop tablespoonsful of the batter
over the fruit, leaving gaps where
the fruit peers through, then scatter
over the nuts. Bake for 25-30
minutes until the topping has a
crisp brown crust.