Annie Bell's Raspberry and Plum Crumble

Heavenly and hearty, packed with fruity goodness - the mother of all crumbles.

Method

1. Preheat the oven to 200C/180C fan/400F/gas 6. Have ready a 30cm oval gratin or other ovenproof dish of a similar size.
2. For the fruit layer: toss the plums, raspberries, sugar and flour in a large bowl, then transfer to the ovenproof dish.
3. For the crumble: whiz the flour, almonds, sugar and butter in a food processor until you have fine crumbs that just start to cling together, taking care to stop the motor before the mixture turns into a dough. Scatter the crumble over the fruit. For a little extra crunch coarsely crush the sugar lumps if using. Scatter the crunchy bits over the crumble, leaving behind any powdered sugar.
4. Bake for 30-35 minutes until the top is golden and crisp and the juices are bubbling up at the sides. Serve with crème fraîche.

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