3 pounds apples and pears
1/4 cup orange juice
3/4 cup unbleached all purpose flour
1 cup granulated sugar
1/4 cup brown sugar
1/2 cup rolled oats
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon freshly grated or ground allspice
1/8 teaspoon chile pepper
1/2 stick butter
Preheat the oven to 375˚.
Core, peel and slice the apples and pears into 1/4-inch thick wedges. Toss the sliced fruit with the flour (1/4 cup), brown sugar, nutmeg (1/4 teaspoon), cloves and chile pepper.
Make the crumble topping by stirring the granulated sugar, oats, flour (1/2 cup), cinnamon, nutmeg (1/4 teaspoon) and allspice together in a medium bowl. Add the butter by working it in with your fingers or a pastry blender until moist clumps form.
Rub the bottom and sides of a 10-inch cast iron skillet with butter. Add the fruit mixture to the skillet, then pour the orange juice over the fruit. Cover evenly with the crumble topping.
Bake for 40-45 minutes or until the fruit filling is thick and bubbling and the crumble topping begins to brown.
Cool for 10 minutes before serving.