Apple and Berry Crumble

Pete Evans ‘Fast Food For Busy Families’ – published by Plum.

4 apples (about 750 g in total), peeled, cored and chopped into 2 cm pieces
85 g (scant ¼ cup) honey
1 tablespoon coconut oil
finely grated zest of 1 orange
1 teaspoon ground cinnamon
½ teaspoon vanilla powder or 1 vanilla pod, split and seeds scraped
320 g fresh or frozen mixed berries (such as blueberries, raspberries, strawberries, blackberries)
coconut yoghurt, to serve

Crumble topping
100 g (1 cup) almond or hazelnut meal
65 g (½ cup) activated macadamia nuts, finely chopped
60 g (½ cup) activated pistachio nuts, finely chopped
40 g (²⁄³ cup) shredded coconut
4 tablespoons coconut oil, melted
85 g (scant ¼ cup) honey
½ teaspoon ground cinnamon
pinch of sea salt

Preheat the oven to 160°C.

To make the filling, combine the apple, honey, coconut oil, orange zest, cinnamon, vanilla pod and seeds  or powder and 3 tablespoons of water in a saucepan. Cover and cook over medium–low heat, stirring occasionally, until the apple softens, about 5 minutes. Add the berries, cover and cook for 3–4 minutes until the berries start to burst. Remove the vanilla pod (if using).

Meanwhile, to make the crumble topping, place all the ingredients in a bowl and mix well.

Spoon the filling evenly into a 1.5 litre baking dish. Sprinkle on the crumble topping to cover. Bake for 15–18 minutes until the crumble is golden brown, checking from 10 minutes onwards to make sure it doesn’t burn. Remove from the oven and allow to stand for 2–3 minutes before serving. Serve with coconut yoghurt.

Serves 6

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