Name: Apple and blueberry pie
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Yield: Serves 8
Ingredients: 1 kg (2 lb 4 oz) granny smith apples, peeled, quartered, cores removed, cut into very thin slices; 155 g (5½ oz/1 cup) coconut sugar; 1 teaspoon mixed spice; 3 tablespoons agave syrup or mild honey; 1 vanilla bean, split lengthways, seeds scraped; 150 g (5½ oz/1 cup) plain (all-purpose) flour, sifted; 125 g (4½ oz) fresh or frozen blueberries; mascarpone, to serve; 3 eggs; 250 ml (9 fl oz/1 cup) melted coconut oil, plus extra for greasing

Preparation info

Serves
8

Difficulty
Easy
Ready in
3 hr

Appears in

Slow Cooker Vegetarian

By Katy Holder

Published 2018

About

To make this dessert completely dairy-free, drizzle with coconut cream instead of serving with mascarpone.

Ingredients

1 kg (2 lb 4 oz) granny smith apples, peeled, quartered, cores removed, cut into very thin slices

Method

Lightly grease the slow cooker. In a bowl, combine the apples with the mixed spice, then evenly layer them in the slow cooker.

Using an electric mixer, beat the eggs and sugar until pale and thick, then beat in the coconut oil, syrup and vanilla seeds until combined. Using a spatula or large metal spoon, gently fold in the flour, followed by the blueberries.

Pour the batter over