This apple, pear, and blueberry crumble can be made in just five steps. It's a fantastic way to use up any apples you might have from the garden (or your neighbours’ trees!). We make this all year round, and it’s always a hit with a generous scoop of vanilla ice cream on top!
Takes 45 minutesminutes
Serves 7
Ingredients
200goats
50gdesiccated coconut
50gground almonds
1handful of nutse.g., walnuts, almonds, or pecans
1handful of seedse.g., sunflower or pumpkin seeds
90mlsunflower oil
90mlmaple syrup
1.5kgapples and/or pears
100gfrozen blueberries
2tspground cinnamon
1tspground ginger
8tbspwater
Instructions
Preheat the oven to 180°C.
Core and chop the apples and pears into bite-sized pieces, leaving the skins on. Place them in a pot with the frozen blueberries, water, cinnamon, and ginger.
Bring the fruit mixture to the boil, then reduce the heat and simmer for about 20 minutes, stirring occasionally, until the fruit has softened and broken down.
In a bowl, thoroughly combine all the crumble ingredients, including the oats, desiccated coconut, ground almonds, nuts, seeds, sunflower oil, and maple syrup, until well mixed.
Transfer the stewed fruit mixture to a 30 cm crumble or ceramic dish, spreading it evenly. Evenly distribute the crumble topping over the fruit, then bake in the preheated oven for about 25 minutes or until the topping is golden.
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