You can make this crumble with one fruit or with as many as you have available—peaches, apricots and plums are a wonderful combination. When the sauce is served with the crumble, the result is outstanding, but for an even more delicious sensation, top with vanilla ice cream.

Ingredients

• 2 Northern Spy apples
• 2 Anjou pears
• 1 cup cranberries
• ¼ cup brown sugar
• 1 tbsp all purpose flour
• 1 tsp cinnamon
• ¼ tsp grated nutmeg
• 1 tbsp grated orange rind
• 2 tbsp orange juice
• 1 cup all-purpose flour
• ½ cup rolled oats
• ½ cup brown sugar
• ¼ tsp ground ginger
• ¾ cup butter

Method

Preheat oven to 375°F.

Peel and slice apples and pears into a large bowl. Stir in cranberries, apples and pears with sugar, flour, spices, orange rind and juice. Place in buttered 11 x 7-inch baking dish.

Combine flour, oats, sugar and ginger in bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle on top of fruit mixture. Bake for 30 to 40 minutes or until fruit is softened and topping is crisp. Serve warm with Rum Caramel Sauce (recipe follows).

Rum Caramel Sauce:

This sauce will keep for 2 weeks refrigerated. Reheat before serving.

• ½ cup butter
• ½ cup brown sugar
• ½ cup granulated sugar
• ½ cup whipping cream
• ¼ cup dark rum

Combine all the ingredients in a heavy pot. Bring to boil and boil for 2 minutes. Serve with crumble.