Pear and Apple Crumble

Two cored and diced apples, and five cored and diced pears, stewed in a pan of boiling water for an hour and a half. After that the contents of the pan were gently mashed. The lid was removed, and the contents allowed to thicken (judge by eye).

Two dessert spoonfuls of demerara sugar were added to a bowl, along with three dessert spoonfuls of spelt flour. plus 70g of salted butter. All mixed together by kneading. This can take ten minutes or so.

Cooked in the middle of the oven at 180 deg c for between 40 and 50 minutes (again, judge by eye). Served in this case with a couple of spoonfuls of Greek yoghurt. Eat hot or cold.