Plum raspberry crumble

Method

Plum raspberry crumble

1) Preheat the oven to 180 degrees, gas mark 4.

2) In a large bowl, combine the sliced plums, a third of the caster sugar, 30g of the flour and the orange juice and toss well. Add the raspberries and toss lightly. Pour into a 23 by 30 by 5cm baking dish.

3) For the topping, place the remaining flour, caster sugar, brown sugar and the salt in the bowl of a food processor fitted with a steel blade and pulse a few times to combine. Add the butter and pulse until the butter is pea-sized.

4) Pour the mixture into a bowl, add the oats, and work it with your hands until it resembles breadcrumbs. Add the almonds and mix well.

5) Spread the topping evenly over the plums, making sure the fruit is covered. Sprinkle with some extra almonds.

6) Bake for 40 minutes, or until the fruit is tender and bubbly and the topping is golden brown.

7) Serve warm or at room temperature.