I used up the last of the greengages from the fridge on Sunday to make a lovely crumble.
I halved and stoned the greengages and put them in a pan with a little water and sugar to taste and I added a couple of table spoons of lime and lemongrass cordial that I have left over from summer to add some zing. I just cooked them in a pan until they were nice and soft. Use approx. 1lb fruit, but I just use what I have. This is a great way to use any over ripe or blemished fruit so that it’s not wasted.
My crumble mix I use is:
8oz flour – (I use white spelt flour – Gluten free flour works just the same)
4oz margerine or butter – ( I use a dairy free spread or goats butter)
2oz sugar – (I use raw sugar)
Cut up the marg or butter into little pieces and then rub with your fingertips into the flour. Stir in the sugar. As I’m on a budget I always add a good helping of porridge oats to the mixed so I have enough for two puddings. ( I also add some ground almonds if I have them in the pantry)
When it’s all nicely mixed, put half on your prepared fruit….
….and half in a sealed bag in the fridge. Remember they are all store cupboard products so this will keep in the fridge for at least two or three weeks.
The finished crumble is yummy and will give at least six portions.
An Artist's House 
Adding oats to crumble mix is not only a way of bulking out the mix – I wouldn’t have thought the oats were cheaper than flour to be honest – but they give a great flavour and texture. If I forget to add oats to my crumble I soon know about it! My husbands favourite phd! But I envy you your greengages!
Oats do work out cheaper if you have to use speciality flours like spelt or Gluten free though.