Bakeware with thanks to Chasseur
Serves 8
2 (350g) green apples, skin on, cored and roughly chopped
6 (350g) ripe apricots, seeded, skin on and roughly chopped
1 tablespoon vanilla bean paste or extract
2 teaspoons ground cinnamon
Crumble:
3/4 cup (80g) spelt flour
3/4 cup (70g) rolled oats
3/4 cup (60g) shredded coconut
1/4 cup maple syrup
1/4 cup macadamia oil (or grapeseed oil or butter)
1/2 cup chopped raw mixed nuts
Greek or coconut yoghurt, to serve
Preheat oven to 180C. Put the apples and apricots in a 20cm pie dish, add the vanilla, 3 tablespoons of water and the cinnamon and bake for 20 minutes. Combine the crumble ingredients in a mixing bowl. Spread the crumble over the apples and pears then return to the oven to cook for approximately 30-40 minutes or until the crumble is lightly golden and crispy. Serve with a dollop of good Greek, coconut yoghurt or vanilla custard (find the recipe here).
Snacks, Sweet Treats
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