DF:SF:V:VG

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).