For wide ovenproof dishes of about 2 1/2 dl each, greased stir water, sugar and juice of one lemon in a wide frying pan, bring to a boil. Reduce the heat, add the apples and cook for about five minutes until just tender. Mix in apricots, dates and figs, leave to infuse for about an hour with the lid on.
Divide the fruit compote evenly into the prepared ramekins.
Crumble: mix everything in a baking bowl with a fork until crumbly, spread evenly over the compote.
Bake: about ten minutes in the middle of the oven heated to 220 degrees.
Goes well with: Whipped cream with vanilla sugar.