Plum Raspberry Crumble

After seeing the Julie & Julia movie with a group of friends. We have started getting together for "French" inspired dinners. This is a recipe from Ina Garten's Barefoot in Paris, I made for our last dinner. It is a really simple dish best served warm with vanilla ice cream.

2 pounds red plums, cut in half, pitted, and cut in 1~inch wedges

2/3 cup granulated sugar, divided

1 1/4 cup all~purpose flour, divided

2 tablespoons orange juice

1/2 pint fresh raspberries

1/3 cup light brown sugar, packed

1/4 teaspoon kosher salt

8 tablespoons cold unsalted butter, diced

1/2 cup quick~cooking oats

1/2 cup sliced almonds, plus extra for sprinkling

Preheat oven to 350 degrees.

In a large bowl, combine the sliced plums, 1/3 cup of the sugar, 1/4 cup of the flour, and the orange juice and toss well. Add the raspberries and toss lightly. Pour into a 9x12x2~inch baking dish.

For the topping, place the remaining 1 cup of flour, the remaining 1/3 cup of sugar, the 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 the size of peas. Pour the mixture into a bowl, add the oats, and work it with your hands until it's in large crumbles. Add 1/2 cup of the almonds and mix well.

Spread the topping evenly over the plums, making sure the fruit is covered. Sprinkle with some extra almonds. Bake for 40 minutes, or until the fruit is tender and bubbly and the topping is golden brown. Serve warm or at room temperature.