This time I did things a little different. These plums were pretty on the outside, yet light on the inside. To add depth of color and flavor after I peeled and sliced the plums - placing them in the cast iron skillet - I took the peelings, corn starch, brown sugar, cinnamon and a few tablespoons of water and placed them in a small sauce pan. I cooked this over medium - high heat until a thick syrup was formed. Then I strained the syrup and poured it over the fruit. 

To make the topping I placed the flour, sugar and softened butter into a medium sized bowl. With my hands I 'crumbled' the butter into the flour-sugar until fully incorporated and the mixture was crumbly. Some would describe the texture as sandy. If the mixture is a little too buttery, then you can add a little more flour and sugar until you have the consistency of the crumble as pictured. 

Place the topping atop the fruit evenly distributing the crumble without compacting together.

Place skillet in the oven pre-heated to 375 degrees for 20 to 25 minutes until the topping is golden brown and the fruit bubbling. 

You can serve this warm alone; with ice cream or let it cool down. This makes a great recipe to take along to a picnic, family gathering and such. If you like, you can scoop individual servings into small mason jars and close with lids to take as individual servings.