Step 1

Preheat the oven to 180°C (350°F), and line a 20 cm (8 inch) square baking tin with parchment or greaseproof paper.

Step 2

Cut the apples and pears into quarters and remove the cores. (If your fruits have tough skins you can peel them, but if not, leave the skins intact.) Cut each quarter into 5 or 6 slices and place them in a bowl. Add the cinnamon and mix well so that the fruit slices are all covered in cinnamon. Set aside.

Step 3

In a separate mixing bowl, combine the flour, sugar, baking powder, bicarbonate of soda, applesauce, vanilla, oil, vinegar and juice/water. Mix well to give a thick batter.

Step 4

Pour/dollop the mixture into the prepared tin, and spread to the edges with a palette knife or spatula. I usually bang the tin down hard on the counter a few times to level the mixture.

Step 5

Arrange the apple and pear slices over the batter. You should have more than enough so don't worry about overlapping them.

Step 6

Give the bowl that had the apple and pear slices in it a quick wipe with kitchen paper, then use it to mix all the crumble ingredients - flour, sugar, oats and oil - to give a moist, lumpy crumble. Sprinkle this over the top of the apple and pear slices.

Step 7

Bake the cake at 180°C (350°F) for around 40-45 minutes until a toothpick inserted into the centre of the cake comes out clean, and the crumble is browning appetisingly in places. Remove from the oven and allow to cool on a wire rack.