Coconut Crumble

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

Apple and Pear Coconut Crumble with Coconut Ice Cream

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

Dessert
Vegan

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