Put the flour and salt in a bowl, add the butter and rub in with the fingertips until the mixture resembles breadcrumbs. Stir in 150 g (5 oz) of the sugar.
Mix together the fruits, the remaining sugar and orange juice and tip into a buttered dish. Sprinkle over the topping and cook in a preheated oven, 200°C (400°F), Gas Mark 6, for about 25 minutes or until golden brown and bubbling.
Remove and serve hot with raspberry ripple ice cream.