Pre heat oven to 350oF/180oC/Gas mark 4.
You will need a lightly buttered 1.5 litre ovenproof dish or 4 individual ovenproof pudding bowls.
3 pears, around 600g
3 granny smith apples, around 500g
4 ripe plums
100g unrefined golden caster sugar
400g Rankin Cinnamon and raisin loaf, broken into breadcrumbs
100g butter, chilled
½ tsp ground cinnamon
50g demerara sugar
100g ground almonds
To make the crumble, briefly whizz the Rankin Cinnamon and Raisin Loaf and butter in the blender or food processor until crumbly. Stir in the cinnamon, sugar and almonds.
Peel and core the pears and apples, and slice or cube as you like, core and chop the plums. Lightly toss the fruit with caster sugar and pile into the ovenproof dish levelling out the top.
Spread the crumble topping evenly and generously over the fruit, and bake for 40 to 50 minutes until the fruit is bubbling hot and the topping is golden.
Serve warm with lashings of cream