This fresh take on fruit brings out all the robust
sweetness inside apricots, mangoes and pears.

Perfect in Cast Iron 26 cm Skillet - Serves 8 as a dessert or appetizer.

Crumble:
2 cups (250 g) sifted
all-purpose flour
1 stick (125 g) firm
butter, diced
1/3 cup (60 g) soft brown sugar
1 level tsp ground cinnamon

Fruit:
1 lb (450 g) fresh apricots
1 medium mango
2 firm pears
4 tbsp orange juice
1/3 cup (60 g) soft brown sugar

Process crumble ingredients for a few seconds, down to a fine consistency. Halve and pit the apricots.

Peel the mango and cut into 1/2-inch (1 cm) thick slices. Peel, quarter and remove the core from the pears. Transfer all the fruits to the lightly buttered Le Creuset 26cm Skillet, stir well with the orange juice and brown sugar.

Spoon the crumble evenly over the fruit, pressing down lightly to firm it. Bake in the center of a 350°F oven for 20-25 minutes until the crumble is deep golden brown and firm to the touch.

Cool in the skillet for 5 minutes before serving alongside a generous scoop
of ice cream or topped with whipped cream.