5 red apples, chopped and cored (leave skin on) 1 bunch rhubard, chopped (discard green leaves) 2 star anise 2 teaspoon cinnamon powder 1 teaspoon vanilla bean powder ¼ teaspoon nutmeg 4 tablespoon coconut oil
7 medjool dates (approx 160g), seeds removed 3/4 cup (90g) desiccated coconut 110g frozen butter, roughly chopped 3/4 cup (130g) activated nuts of choice eg almonds, hazelnuts, macadamias 1/3 cup (65g) activated hulled buckwheat
Melt coconut oil in a large frying pan. Add rest of filling ingredients and cook on low heat, covered, until fruit is soft, stirring occasionally. Remove star anise. Add cooked fruit mixture to a large rectangular oven proof dish.
To make crumble, pulse ingredients in food processor until it resembles a coarse crumbly mixture. Spread crumble mixture on top of fruit mixture and bake at 120 degrees Celsius for about 30 minutes.
Serve with cream, cream fraiche or home-made vanilla or macadamia nut ice-cream.
- add 2 teaspoons (or more) of raw cacao powder to filling ingredients for a hint of warm runny chocolately goodness
- substitute or include pears in the fruit filling