The Filling
 450 grams  fruit (1 lb)
 125 grams  demerara sugar (4 oz/1/2 cup) (granulated brown)
 Juice of 1 orange

 The crumble
 125 grams  All-purpose Flour (4 oz/l cup) white flour
 25  grams  oatmeal (1 oz/1/4 cup)
 50  grams  butter (2 oz/1/2 stick)
 50  grams  demerara sugar (2 oz/1/4 cup) (granulated brown)
 Grated rind of 1 orange
 1 tsp  ground coriander

Method
Cut up and prepare the fruit and place it in a shallow baking dish. Sprinkle it with the demerara (granulated brown) sugar and squeeze over the orange juice.
Rub the flour and oatmeal into the butter. When the mixture is like breadcrumbs, add the sugar, orange rind and coriander.
Sprinkle the flour mixture over the fruit and bake at 200?C/400?F/gas 6 until the crumble is light brown and the fruit is soft, about 30 minutes.
It is important not to have too thick a crumble as this can be stodgy. Fruit crumble can be kept warm for some time without suffering.

Description:
 "This is one of Ireland's best-known puddings and deserves to be. Quickly made, almost any fruit (or a mixture of fruits) will do for the filling, although apple is the most popular."

Source:  "THE LITTLE IRISH BAKING BOOK"
Recipe By :RUTH ISABEL ROSS