Kids can make this treat for a fall party that will delight all the guests. Ripening in the fall in California are organic Buerre Bosc Pears, the buttery pears named for the director of the Paris Botanical Garden in 1800 and organic Braeburn Apples named for the New Zealand orchard in 1952. Preheat the oven to 350 degrees. Wash and slice one apple with its skin and place the slices on the bottom of a 6×6 baking dish. Wash and slice one pear and make another layer. Add 2 tbsp organic maple syrup, 1 tbsp organic extra virgin coconut oil, 1 ½ chopped Medjool dates, 6 chopped raw organic almonds, ¼ tsp cinnamon. Make another layer of apples and pears and add 1 ½ chopped Medjool dates and 6 chopped raw organic almonds on top. In a mixing bowl add ½ cup organic whole wheat flour, ½ cup organic old fashioned rolled oats, 1 tsp baking power, and ¼ tsp cinnamon, 1/8 tsp ginger,1/8 tsp nutmeg, 1/8 tsp cardamom and mix with a fork. Add 4 tbsp organic extra virgin coconut oil and mix to make crumbs. Sprinkle the crumbs over the pears and apples. Bake for 30 minutes and cool.