New Zealand Woman’s Weekly - - KITCHEN CALENDAR -

4 ap­ples

3 pears

1 tbsp co­conut sugar

1 tsp cin­na­mon CRUM­BLE

1 cup rolled oats

¼ cup co­conut flour

½ al­mond meal 1⁄ 3 cup sliced al­monds

½ cup co­conut flakes

1 tbsp co­conut sugar

1 tsp cin­na­mon 1⁄ 3 cup ex­tra vir­gin

co­conut oil

1 Pre­heat oven to 160oC. Grease a bak­ing dish with co­conut oil.

2 Peel and de-core the ap­ples and pears. Thinly slice each piece of fruit and layer your slices in a cir­cu­lar pat­tern in the bak­ing dish.

3 In a small bowl, mix to­gether the co­conut sugar and cin­na­mon, then sprin­kle over the fruit.

4 In a bowl, com­bine oats, flour, al­mond meal, sliced al­monds, co­conut flakes, sugar and cin­na­mon. Add the co­conut oil and us­ing your hands, work the oil through the dry mix­ture to cre­ate a crum­ble con­sis­tency.

5 Evenly spread the crum­ble mix­ture over the top of the sliced ap­ples and pears.

6 Bake for 30-35 min­utes un­til the crum­ble is golden and the ap­ples and pears are cooked to de­sired soft­ness.

7 Re­move from oven and al­low to cool slightly be­fore dish­ing up. Top with a big scoop of WaHiki Vanilla Co­conut Ice Cream.

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