There’s nothing yummier than a fruit crumble on a cold night. This recipe can be adjusted to suit whatever fruit you have on hand and is in season, the crumble is nutty, gluten free and delicious! Delicious served warm with a dollop of coconut yoghurt or fresh whipped cream. This would also make a nourishing breakfast the day after!
3 apples (organic if possible)
3 tbsp coconut sugar
1 cup almonds
¾ cup hazelnuts
½ cup shredded coconut
3 tbsp coconut oil, melted
½ tsp pink himilayan salt
¼ cup coconut sugar
1 cup almond meal or grain free flour such as almond flour or coconut flour
1. Preheat your oven to 180 degrees. Chop up the apples and scoop out and chop up the tamarillos. Add the chopped apples and tamarillos to a saucepan with the coconut sugar and vanilla (if using).
2. Simmer for about 10 minutes over a medium-low heat until the fruit has softened slightly, then remove from the heat.
3. Whilst the fruits simmer away, roughly chop the almonds and hazelnuts then add to a large mixing bowl with the coconut, coconut sugar, almond meal (or flour of choice), salt and coconut oil. Mix well until it starts to clump together.
4. Add the apples and tamarillo mix to an oven safe baking dish then top with the crumble mix. Place in the oven and bake for about 35 minutes or until the crumble is golden, then enjoy!
Recipe contributed by Ella aka @thecuriousavocado