For the crumble:
225g plain flour
115g butter (cold)
90g caster sugar
1 pinch salt

For the filling:
4 apples
2 table spoons butter
2 table spoons sugar
1 vanilla bean or vanilla sugar
ground cinnamon

Pre-heat the oven at 200.C

Mix the flour, the sugar and the salt. Add the cold butter (cut in chunks) and mix everything with your hands until it looks like bread crumbs. This will be the topping, so set it aside for now.

The basic idea for the filling is to caramelize the fruit slightly. Melt the butter in a large frying pan over medium heat. Add the fruit (pealed and cut into chunks) to the pan and sprinkle with 1 tablespoon sugar. Sauté the apples, stirring frequently, for about 6 minutes. Sprinkle the rest of the sugar, the cinnamon and the seeds of a vanilla bean (or a 2 tea spoons of vanilla sugar) over the apples, toss the mixture gently and let it cook  for another 2 minutes. 

Put the filling on an oven proof dish (I used 3 small bowls because I did a smaller portion) and sprinkle the crumble topping over it. You don't want to make the top layer too thick or it will be difficult to spoon through it! And it's a good idea to leave some open spaces on the sides to let the caramel bubble up.

Bake in the pre-heated oven for 25 to 30 minutes or until the top is golden.

Serve warm with ice-cream, whipped cream or crème-fraîche.

Notes: 
Instead of apples you can use pears...or even both.