Place the fruit into a greased ovenproof dish with the orange juice, cinnamon and sugar.
Cover with foil and bake for approximately 20 minutes, or until just soft.
Place all topping ingredients in a mixing bowl.
With your fingertips, rub the butter into the flour/oats until a crumbly texture is achieved (if necessary, you can now add a splash of water to stiffen the mix if you wish).
Layer the crumble on top of the fruit then sprinkle a little sugar on top.
Bake for 20 minutes until golden brown.
Serve hot with custard.
Ingredients
For the Filling
450 g/1lb Bramley apples, peeled cored and cut into good bite-sized chunks
350 g/12oz Victoria plums, stoned and cut into quarters
