For the pear & apple base:

• 1 kg Pears and apples
• 1 Orange (grated zest and juice)
• ¹⁄₈ tsp Grated nutmeg (generous pinch)

• ¹⁄₂ Cinnamon stick or 1 tsp ground cinnamon

• 25-30 gms Light brown Sugar (For a slightly richer and more aromatic crumble, brown sugar is the better pick.)

• Substitute 6 drops Monk Fruit liquid. Mix it into the fruit and taste before baking to ensure the sweetness suits your preference.

To make the crumble:

• 63 gms Plain white flour
• 75 gms Toasted hazelnuts (roughly chopped)
• 15 gms Rolled oats

• ¹⁄₄ tsp Ground cinnamon
• 38 gms Soft brown sugar (light or dark) (Substitute: 8–10 drops of liquid monk fruit sweetener)

• 25 gms Demerara sugar (light brown sugar) (Demerara sugar adds a caramel-like flavour and crunchy texture to the crumble topping.)

• 63 gms Cold unsalted butter (cut into chunks)