This is such an easy dessert to whip up and the fruit and crumble can be prepared in advance then assembled before baking. I like to make individual ones but you can make one large crumble if you prefer
Makes 6 small or 1 large
6 Granny Smith apples, peeked, cored and sliced
The juice of 2 oranges
60ml castor sugar or xylitol if you want to make it low carb.
1 punnet of strawberries, hulled and halved
1 punnet of blueberries
125ml coconut flour
125ml rolled oats
60ml chopped pecan nuts
60ml sugar of your choice – you can use castor , coconut blossom sugar brown sugar or xylitol
60ml melted coconut oil
Filling: combine the apples and orange juice in a pot. Stir in the sugar . Bring to the boil and simmer until the apples are soft . Stir in the strawberries and blue berries and turn off the heat . Set aside to cool. Divide the mixture into 6 ramekins or one larger ovenproof dish. Top with crumble and bake at 180C for 15-20 minutes until topping us golden. Remove from the oven and cook slightly before serving with whipped cream or ice cream.
Crumble: combine the coconut flour, oats, sugar and pecan nuts in a bowl. Stir in the melted coconut oil and mix well. Scatter the crumble over the fruit.