Position 1 rack in bottom third of oven and preheat to 375°F.
In a medium bowl, mix bread crumbs and cream cheese together, then add fruits and seasoning, mix until well combined. Set aside.
Wash hens and rub inside and out with salt and pepper. Fill hen cavities with fruit mixture, dividing equally. Tie hen legs together. Place hens in large heavy roasting pan. Rub 1 tablespoon olive oil over hens.
Roast hens on bottom rack in oven until golden and juices run clear when thickest part of thigh is pierced, about 1 hour 15 minutes. Transfer hens to plates. Remove string.