3 Bosc pears
3 Granny Smith apples
juice of 1 lemon
1 tbsp. cornstarch
1/4 cup raw sugar
1/4 cup light brown sugar
2 pieces crystallized ginger, minced
pinches of cinnamon, clove, and nutmeg to taste
Peel apples and then pears. (I like to cut off the top and bottom in order to stand them straight up to peel imperfectly -- a little skin left on here and there is fine -- and then I cut off four sections to dice. You want to end up with rustic chunks the size of a bouillon cube.) Pour in half the lemon juice and stir to prevent browning as you go. Mix the rest of the lemon juice with cornstarch and add it. Sugars, ginger, and spices can be incorporated next.
1/4 cup olive oil margarine for dishes and to chop up in crumble mixture
1 cup rolled oats
2 tbsp. brown sugar
1 tbsp. raw sugar
1/4 tsp. salt
Butter the dish or dishes you will use, add filling, and set aside. Mix together all other ingredients except olive oil and sprinkle it on top of pears and apples in your dish. Drizzle with olive oil and bake crumble at 350 degrees for 30 to 40 minutes until it's cooked down and top is light brown. You could top this with Greek yogurt or soy ice cream, but we just had it plain in all its gingery, spicy glory.