For the fruit layer
5 red apples
1 teaspoon ground cinnamon
1 teaspoon ground ginger
generous 3/4 cup raisins
For the crumble layer
7 ounces pecans (about 2 cups)
33/4 cups rolled oats
2 teaspoons vanilla powder
1/4 cup coconut oil
1/2 cup date syrup
2 teaspoons ground ginger
2 teaspoons ground cinnamon
coconut yogurt, to serve (optional)
Start by making the fruit layer. Peel and core the apples and pears, then chop them into bite-size pieces.
Place the chopped pieces into a saucepan with the cinnamon, ginger and raisins, plus enough water to cover the bottom inch or so of the pan. Let the fruit gently cook over medium-low heat for about 20 minutes, until it’s really soft.
Preheat the oven to 400°F (convection 350°F).
Meanwhile, make the crumble layer. Process the pecans in a food processor for about 30 seconds, until they form a flour. Tip into a bowl and mix in the oats and vanilla.
Place the coconut oil, date syrup, ginger and cinnamon in a saucepan and gently heat the mixture until the coconut oil melts. Pour this into the oat mixture and stir it all together.
Once the fruit has cooked, place it in a baking dish (mine is 12 x 8 inches) and spread the crumble layer on top. Bake for 20 minutes, until the top turns a golden brown. Serve with coconut yogurt, if you like.
Make It Better
If you want to create something extra-indulgent, then try drizzling maple syrup across the top of the crumble once it has finished baking. It makes it extra-sweet and delicious!