Soak the apricots in water to cover for 2 hours.
Drain and chop them.
Put the apricots and bananas in a baking dish and sprinkle with the coriander.
Sift the flour into a bowl and rub in the butter until the mixture resembles breadcrumbs.
Stir in the sugar.
Sprinkle this crumble topping over the fruit.
Cook in a preheated moderately hot oven, 200°C (400°F), Gas Mark 6, for 45 minutes or until the topping is golden brown.
Serve with cream.