On wintry evenings, this dessert is a winner — hot, crunchy, satisfying. Get inventive with your own fruit pairings — as I type I am eyeing up our neighbour’s tree laden with delicious new oranges and am planning a winter spice orange version … right, gotta go, just popping next door …




3 large granny smith apples
1 1/2 cups of blueberries (I used frozen organic)
zest & juice of 1 lime
1 teaspoon vanilla extract


50 grams coconut oil
3/4 cup almond meal
1/2 cup raw almonds
1/2 cup raw macadamia nuts
zest of 1 lime
2 teaspoons coconut sugar (optional)



Preheat oven to 180˚C on fan bake.

Cut the apples into generous chunks and combine with the blueberries, lime zest & juice and vanilla essence. Spoon into four ramekins or an oven proof dish.

For the topping, rub the almond meal and coconut oil together to make a crumble-like consistency (I used a fork and just mashed it like a banana but if the coconut oil if really hard you could wizz it together in a food processor). Roughly chop the almonds and macadamia nuts and add in with the rest of the topping ingredients and mix well.

Spoon the topping onto the fruit and cover with tin foil.

Cook for 20-30 minutes (depending on apple size), remove the foil and cook for another 10 minutes or until the top is crispy.

Serve warm with a generous dollop of vanilla custard.

PS: it’s also good cold, straight out of the fridge late at night … apparently.

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