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Tropical Fruit Crumble
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Prep: 10 mins   Cook: 25 mins
Servings: 8
Difficulty:  5 of 10
"This fresh take on fruit brings out all the robust sweetness inside apricots, mangoes and pears."
· 2 Cup(s) Sifted all-purpose flour (for crumble)
· 1 Stick firm butter, diced (for crumble)
· 1/3 Cup(s) Soft brown sugar (for crumble)
· 1 Teaspoon(s) Level, ground cinnamon (for crumble)
· 1 Pound(s) Fresh apricots 
· 1 Medium mango 
· 2 Firm pears 
· 4 Tablespoon(s) Orange juice 
· 1/3 Cup(s) Soft brown sugar 
Step 1: Process crumble ingredients for a few seconds, down to a fine consistency. Halve and pit the apricots.

Step 2: 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.

Step 3: 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.

Step 4: Cool in the skillet for 5 minutes before serving alongside a generous scoop of ice cream or topped with whipped cream.

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