6 granny smith apples, cored and cut into 2 cm dice (keep the skin on for extra chewiness)
125 gram punnet of blueberries or ¾ cup frozen blueberries
juice of 1 lemon
seeds of 1 vanilla pod (or ½ teaspoon vanilla powder)
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
1 cup almond meal
1 cup hazelnut meal
1 cup rolled oats
2 tablespoons coconut sugar
½ cup melted coconut oil
½ cup chopped macadamia nuts
coconut yoghurt or coconut ice cream, to serve
Preheat the oven to 180°C.
Place the apples and blueberries in a baking dish with the lemon juice, vanilla, cinnamon and nutmeg. Use your hands to mix the fruit, making sure it is evenly coated in the juice and spices.
To make the topping, combine the nut meals, oats, coconut sugar, coconut oil and nuts in a separate bowl and mix well until the ingredients start to clump together like ‘oaty sand’ (if that makes sense!).
Spoon the topping evenly over the apple and blueberry mixture and bake for 40 minutes, or until the apples are golden and bubbling.
Serve warm with coconut yoghurt for breakfast or coconut ice cream for dessert.
We're giving away copies of The Happy Life by Lola Berry on our competitions page.