Preheat the oven to 180ºC and prepare an oven proof pie tin with cooking spray.
Add the pears, plums and strawberries into a medium saucepan and add the sugar, water, vanilla essence and cinnamon.
Bring to the boil and cook for about 15 minutes on low heat, until the fruit is soft.
Add the dissolved custard powder to the fruit mixture, stirring while adding to ensure that there are no lumps.
After a few minutes, the fruit and custard filling will turn into a sticky mixture, remove from heat and set aside.
In a mixing bowl, sieve the flour, sugar and baking powder together.
Add the butter and gently rub your fingers through the mixture until the butter is incorporated into the dry ingredients, allowing you to press the dough into a firm ball.
Press half of the dough onto the oven proof pie tin, about 28cm in diameter.
Add the filling on top of the raw pastry dough, and grate the rest of the dough over the filling to cover.
Bake the crumble for 20 minutes until the crumble resembles a golden brown colour.
Serve the crumble hot out of the oven with freshly whipped cream or vanilla ice cream.Reprinted with permission of Anina's Recipes. To see more recipes, click here.