RECIPE

INGREDIENTS

CRUMBLE

• 1 cup rolled oats
• 1/2 cup shredded coconut
• A handful of sunflower seeds
• A handful of pepita seeds
• A handful of walnuts, roughly chopped
• 1 tsp cinnamon
• 1 tsp matcha powder
• A good pitch of salt
• 2 tbsp coconut oil
• 1 tbsp honey
• Natural yogurt, to serve

STEWED FRUIT

• A knob of butter
• 5 small apples/pears or combination of both, cut into small chunks
• 1 tsp cinnamon
• 1 tsp honey
• 1 tbsp lemon juice
• A splash of water

Preheat the oven to 200 degrees C.

For the crumble, mix together the oats, coconut, seeds and nuts, cinnamon, matcha and salt in a bowl. Add the coconut oil and honey and mix together so that everything is well coated (I find using my hands works best).

Transfer to a baking tray lined with baking paper and toast in the oven for 10-15 minutes or until turning golden brown and smelling delicious. Remove from the oven to allow crumble to cool slightly and go crunchy.

While the crumble is in the oven, heat butter in a large saucepan over a medium-high heat. Once melted, add the apple and pear and stir to coat. Add the cinnamon, honey, lemon juice and water and turn the heat down to low. Cook for 15-20 minutes, stirring occasionally, until the fruit has softened but still holds its shape. Remove from heat and allow to cool slightly before serving.

To serve, layer the stewed fruit and crumble, and finish with natural yogurt.

Serves 4.