This ridiculously easy dish with juicy blueberries and tart apples topped with a coconut crumble will become your favourite go-to-dessert or even breakfast
|Prep time||15 minutes|
|Cook time||45 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Preheat the oven to 180ºC, gas mark 4.
To prepare the coconut crumble, melt the coconut oil and sift the cake flour.
Place 50g of sugar, desiccated coconut, oil and flour in a bowl and rub with your fingertips until the mixture resembles coarse breadcrumbs.
Peel and chop the apples.
Place the remaining 75g of sugar, cinnamon, apples and blueberries in a bowl and mix well to combine.
Spoon the mix into a 26cm-round ovenproof dish.
Sprinkle over the crumble mixture and bake for 40-45 minutes, or until golden.
Serve with vegan vanilla ice cream or coconut yoghurt.