2 cups coconut water
4 large red apples, diced
½ cup fresh cherries, pitted
½ cup sultanas
½ cup sun-dried cherries (or cranberries)
Zest from 1 orange
1 vanilla bean, split, seeds scraped
2 tsp stevia
½ tbsp ground cinnamon
½ teaspoon fresh ginger
¼ teaspoon ground nutmeg
¼ tsp all spice
1 cup rolled oats
1.5 cups desiccated coconut
¼ cup flaked almonds
3 tbsp coconut oil, melted
2 tbsp maple syrup
1 tsp cinnamon
Pinch sea salt
Throw the apple, cherries, dried fruit, zest, stevia, spices and coconut water into a large deep pan and heat on the stove for 35 minutes, covered with a lid, stirring occasionally.
While the fruit cooks, preheat the oven to 180 C.
Pulse oats, coconut, CLP, cinnamon and salt in a processor, then pour into a medium bowl.
Stir in the flaked almonds, coconut oil and maple syrup until mixture is crumb-like.
Once the fruit mince is ready, pour it into a medium baking dish.
Top the mince with crumble mixture, patting down firmly with a spatula to form a thick layer.
Press any decorative fruit into the crumble – cherries, apple slices or figs. Cook for 35 minutes, until golden.
Remove from oven, and allow to stand for 15 minutes before serving with coconut yoghurt, cashew cream or ice cream!