1. Cut the butter into 1-inch cubes.
2. Peel the apple, and slice it in half.  Remove the core, and slice each half into 1/2cm thick slices.
3. Peel the pear, and slice it in half.  Remove the core, and slice each half into 1/2cm thick slices.

To make the crust:

1. Mix 2.5 cups spelt flour, ½ tsp salt and ½ tsp cinnamon in a food processor fitted with the metal blade.
2. Add the butter to the food processor and process until the butter is the size of peas.
3. Add a total of 6 to 8 Tbsp of cold water, one tbsp at a time, until the mixture holds together.
4. Form the pastry into two equal disks. Cover the disks in plastic wrap and place one in the refrigerator to chill for an hour. Store the second disk in plastic wrap and a freezer bag in the freezer.

To make the filling:

1. Mix 1/3 cup coconut sugar, 1/4 cup spelt flour, 1/2 tsp cinnamon, 1/2 tsp nutmeg and a pinch of salt in a bowl.
2. Add the sliced apple and pear.  Toss to coat.

To make the topping:

1. In a separate medium bowl, mix 1/2 cup coconut oil, 1/2 cup coconut sugar, 1/2 tsp vanilla, 1/3 cup cooked spelt, 1 tsp cinnamon and 1 cup oats in a large bowl and set aside.

Making the whole crumble:

1. Preheat oven to 350°F.  Make a 9-inch pie plate available.
2. Sprinkle a light layer of flour on a clean dry work surface.  Remove the chilled dough from the fridge and place it on the floured surface.
3. Dust a rolling pin with a small handful of flour.  Roll out the dough out until it is 1/8 inch thick and roughly 12-inches in diameter.
4. Place the rolled out dough on the pie plate.  Trim the edges leaving an extra half inch away from the edge. Tuck the extra half inch underneath itself to form a thick edge and press it with your thumbs.
5. Add the apple and pear mixture to the pie plate.  Then, sprinkle on the topping.
6. Bake for 50 minutes, checking after 20 minutes.  If the crust edges are getting dark, cover them with foil.  During the last 10 minutes, cover the entire crumble with foil if the topping is golden brown.
7. Remove from oven.  Let cool to room temperature before serving.