Sunday roasts in the winter need a good rib sticking dessert. I grew up on crumbles filled with whatever fruit was on hand or being grown in the garden. This is a slight twist on a normal crumble. The deep dish pie crust is filled with a mixture of apples and pears, that are in abundance at the moment. Topped with a buttery and nutty crumble mixture, I use pecans a lot in my baking as I love the sweet nutty taste but walnuts would work just as well. The demerara sugar also gives the crumble the extra crunchy texture.