1. Add the plums and pear to a saucepan sprinkle over 75 g (3 oz.) of the sugar then add the orange juice. Cover and cook gently for 10 minutes until the fruits are just cooked. Stir in the blackberries then spoon into a shallow ovenproof dish.
2. To make the crumble, add the flour, butter and remaining sugar to a mixing bowl and rub the butter into the flour with fingertips or using an electric mixer. Stir in the orange rind and almonds then spoon over the cooked fruit.
3. Bake in a preheated oven set to 180°c (350°F) Gas Mark 4 for 30-35 minutes until the top is golden and fruit juices are bubbling. Check after 20 minutes and cover the top loosely with foil if the almonds seem to be browning too quickly. Spoon into bowls and serve hot with custard.
Make double the crumble and store half in the freezer for another time, there’s no need to defrost first, simply sprinkle over the fruit and bake.
Recipe courtesy of Seasonal Berries