Crumble pie with pears and apples

Ingredients:

Cake and filling

• 1 package frozen chopped tart dough (200 g)
• 3 tablespoons flour, plus more for kneading the dough
• 650 g of different varieties of pears
• 650 grams of different varieties of apples
• 1/2 cup assorted dried fruits (dates, dried apricots)
• 1/2 cup honey
• 1/4 cup sugar
• Grated zest and juice of 1 lemon
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 tsp salt

Crumble topping

• 3/4 cup oatmeal
• 1/2 cup flour
• 1/2 cup brown sugar
• 1/2 tsp salt
• 1/4 tsp ground cinnamon
• 6 tablespoons chilled butter, cut into small pieces

Preparation:

1. Prepare the cake layerRoll the dough into a 12-inch (30-cm) circle on a lightly floured surface. Transfer to a 9-inch (23-cm) springform pan, fold the overhanging edges inward, and press the dough into the pan with your fingers or a fork. Refrigerate for 30 minutes until firm.
   
   Prepare the fillingPeel and thinly slice the pears and apples and place in a large microwave-safe bowl; add the dried fruit, honey, granulated sugar, flour, lemon zest and juice, vanilla, cinnamon, and salt, and stir to combine. Cover and microwave until the apples and pears are soft and juicy, 5-7 minutes. Cool for 10-15 minutes.
2. Preheat oven to 180°C. Make the topping: combine the oats, flour, brown sugar, salt, and cinnamon in a medium bowl. Mix with your hands until crumbly. Cool.
   
   Place the crust on the prepared baking sheet. Add the filling, pushing it slightly toward the center. Spread the crumbs over the filling, pressing them lightly into the filling. Bake until the crumbs are golden brown and the filling is bubbly, about 1.5 hours. Cover with foil if the crumbs are browning too quickly. Place the pie pan on a rack and cool completely.