Preheat oven to 180°C. Spray 4 medium or 6 small sized ramekins with non-stick baking spray.

No need to peel the fruit, just remove the stones and cut up into slices or chunks. Divide fruit evenly into the prepared ramekins.

Rub butter into the self-raising flour, sugar and ground almonds. The mixture will resemble breadcrumbs. Stir in the flaked almonds. Sprinkle lightly over the fruit. Bake for 35 to 40 minutes until the topping is lightly golden brown and the fruit nice and bubbling underneath. Serve with crème fraiche or thick yoghurt.

Serves 4-6