Heat the oil in a medium saucepan.

Dip both sides of the fruit into the pancake batter and fry for 30 seconds per side.

Combine the sugar and cinnamon and toss each fruit ring into the sugar-cinnamon mixture. Set aside.

Place the mixed berries, sugar, jam, and lemon juice into a pot and bring to a boil. Lower the heat.

Using a fork or potato masher, slightly mash the berries.

Leave to cook on a low flame, stirring occasionally. (The berries will break down on their own.) Cook for 45–60 minutes or until the mixture has thickened.

Combine all ingredients and place on a Gefen Parchment Paper-lined cookie sheet.

Bake for 10 minutes at 350 degrees Fahrenheit, stirring halfway.

Place the fruit fritters on a plate, top with a dollop of homemade berry jam, and sprinkle with crumble.