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

Perfect in Cast Iron 10 1/2" 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 10¹/2-inch 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.