Blackberry, Peach and Apricot Crumble

• 6 medium sized apricots
• 2 peaches
• 14 oz (400 gm) blackberries (can be frozen - allow to thaw)
• grated zest of half a lemon
• juice of one lemon
• 2/3 cup (150 gm - 5½ oz) white sugar
• additional 4 tbsp (60 ml) white sugar
• 1+1/3 cups (150 gm - 5½ oz) all purpose flour
• 3/4 cup (150 gm - 5½ oz) ground almonds
• 3/4 cup (175 gm - 6 oz) butter
• 1/2 cup (40 gm - 1½ oz) slivered almonds

Preheat oven to 350°F or 180°C.
Cut the apricots and peaches in half and remove the stones.
Cut apricots into quarters and the peaches into slices.
Arrange the fruit in an oven-proof baking dish (approx 7½" x 11")(19 x 28 cm).
Sprinkle the 4 tablespoons of sugar over the fruit, followed by the grated lemon zest. Add the lemon juice.
In a large bowl, stir together the flour, ground almonds and 2/3 cup sugar.
Use a pastry cutter to cut in the butter until the mixture resembles breadcrumbs.
Spread the crumble roughly over the fruit and scatter the slivered almonds on top of the crumble.
Bake for at least 40 minutes until the crumble topping is golden and the fruit is tender.