Name: Coconut Crumble
Yield: Serves 10
Ingredients: 6 medium to large apples; 2 large pears; juice of 1 lemon; 140 grams coconut sugar (or brown sugar); 3 tablespoons spelt flour (or cornstarch); ¼ cup fresh apple juice; pinch of salt; ½ cup spelt flour (or all-purpose flour); 800 millilitres coconut milk; ½ cup coconut oil, melted; ½ cup raw pecan nuts; ½ cup muscovado sugar; 1 cup rolled oats; ¼ cup raw coconut flakes; 1 vanilla pod, scored lengthways and seeds removed; ½ cup coconut sugar (or maple syrup); 1 cup almond flour; 1 teaspoon grated fresh ginger; 300 grams desiccated coconut; 80 grams coconut sugar; 1 teaspoon ground cinnamon; 2 teaspoons vanilla paste; 160 millilitres coconut oil; 180 millilitres agave syrup (or honey)

Preparation info

Serves
10

Difficulty
Medium

Appears in

WHOLE

By Melissa Delport

Published 2018

About

This is my unique take on an apple crumble. I prefer using muscovado sugar as it caramelises the fruit beautifully, but coconut sugar will work as a substitute if you prefer a healthier option.

Ingredients

Filling

6 medium to large apples
2 large pears
juice of 1 lemon

Method

If you want to make the coconut ice cream to accompany the apple and pear crumble then prep it the day before as it needs quite a bit of time in the freezer. Place all the ingredients in a blender and blend until smooth. Pour into a medium-sized saucepan over medium to high heat and bring to a boil for 2 minutes. Remove from the heat and set aside to cool.

Once cooled, pour the mixture