4 large Cox's Orange Pippin apples, peeled, core removed, cut into pieces
4 pears, peeled, core removed, quartered
225g/8oz unsalted butter, chilled, cut into pieces
125g/4½oz dark brown soft sugar
1 orange, zest and juice
handful dried dates, halved
handful dried figs, halved
100g/3½oz spelt flour
100g/3½oz oats, preferably organic
100g/3½oz demerara sugar
custard, cream or vanilla ice-cream
Preheat the oven to 180C/350F/Gas 4.
Place the apples, pears, half the butter, dark brown soft sugar, orange zest and juice into a large saucepan, and heat gently for 5 minutes, then add the dates and figs and cook for a further 10 minutes, or until the fruit is tender, but not too soft.
In a large bowl, rub the remaining butter into the flour using your fingertips, then stir in the oats and demerara sugar to make the topping mixture.
Tip the softened apples and pears into an ovenproof dish and scatter over the crumble topping mixture.
Bake for 25-30 minutes, or until the top is golden-brown. Divide into each of four to six serving bowls and serve with custard, cream or ice-cream.
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