This crumble was dinner for my children tonight. I decided that there was plenty of nutrition in this recipe to deem it adequate for growing tamariki!
We served it with this plant based vanilla yogurt.
It would be equally delicious with a blob of dairy free ice cream if you were feeling that decadence calling your name.
I get excited at the fruit and vege that each season gifts to us. At the moment, apples and feijoas are being scoffed on the daily in our household! It is kinda ridiculous how much gets consumed so I won’t disclose the particulars. A reminder to NOT FEAR FRUIT must be inserted here!
Let’s get to it…
Ingredients:
8 apples peeled + chopped
12 feijoas – flesh scooped out
Topping:
1 cup oats
1/4 cup each of almonds, cashews, pumpkin seeds, sunflower seeds
1/4 cup coconut sugar
1/2 cup coconut oil
Method:
Place fruit in a baking dish.
Add topping ingredients to a blender, food processor or Thermomix. Blitz until crumbly.
Spread over top of fruit.
Bake at 160 degrees for approx 40 mins until golden and fruit soft.
Cue blob of vanilla yogurt or ice cream. ENJOY!
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