Meliz Berg’s spiced fruit baklava crumble

Method

1. Heat the oven to 200°C/180°C fan/gas 6 and line the pie dish with baking paper.
2. Add all the crumble ingredients to a food processor and pulse slowly until the butter starts to form large crumbs but hasn’t been ground down to a powder. Pour the crumble mixture into the lined pie dish and press it down using your hands so that the top is completely flat. Bake in the oven on the middle rack for 15 minutes.
3. Meanwhile, add all the syrup ingredients to a small saucepan and put over a medium-high heat. Once it starts to boil, leave it on a high simmer for 10-15 minutes until the mixture has thickened and reduced by half, then turn off the heat.
4. Mix together the fruit slices, cinnamon, orange zest and orange juice in a bowl.
5. Take the crumble out of the oven and scrape the flattened top a little with a fork so that the topping starts to resemble a crumble. Pop it back in the oven for another 5 minutes until the top starts to look a little crunchier. Carefully take the dish out again, arrange the fruit slices evenly over the crumble, then scrape out any of the juicy residue left in the bowl and onto the fruit. Using a spoon, evenly pour the syrup over the fruit and crumble. Sprinkle over the demerara sugar and pop the dish back onto the middle rack of the oven. Bake for another 20-25 minutes or until the fruit has softened but is still tender and the tops have ever so slightly caramelised.
6. Take the dish out of the oven, sprinkle over the whizzed pistachios so they stick to the fruit, then leave to cool for at least 30 minutes before you try to remove it from the dish. Once cooled but still a little warm, gently lift the crumble out of the dish using the paper to help you onto a large flat plate, carefully easing the paper out from underneath as you do so. Serve with cream or custard (if you like) and an extra sprinkling of ground pistachios.