800g plums, pitted and cut into wedges
2 tbsp orange juice
80g brown sugar
¼ tsp salt
120g cold Connacht Gold Creamery Butter, cubed
60g flaked almonds, plus extra for sprinkling
1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Combine the plums, half of the sugar, two tablespoons of flour and the orange juice in a large bowl. Toss to combine. Add the raspberries and toss lightly to combine, then transfer into a rectangular baking dish.
2 Add the remaining flour and sugar to a food processor. Add the brown sugar and salt and pulse to combine. Add the butter and pulse until the mixture is crumbly.
3 Pour the mixture into a bowl and rub in the oats and almonds until crumbly.
4 Spread the topping evenly over the plums, making sure the fruit is covered. Bake for 40 minutes, or until the fruit is tender and bubbly and the topping is golden brown. Serve warm or at room temperature.
Per Serving 337kcals, 13.7g fat (6.5g saturated), 51.7g carbs, 31.8g sugars, 4.7g protein, 3.4g fibre, 0.13g sodium