No need to peel the fruit, just remove the stones and cut up into slices or chunks. Place them in a medium ovenproof dish.
Rub butter (with your fingers) into the self-raising flour, white sugar and ground almonds. Make sure to keep the mixture nice and cold - if its feeling very soft, pop it in the fridge to chill for 10 mins. The mixture should resemble breadcrumbs. Stir in the flaked or sliced almonds. Sprinkle lightly over the fruit.
Bake for 35 - 40 minutes until the topping is lightly golden brown.
