Here’s our twist on this classic that adds the protein and fibre of coconut flour and almond flour as well as some tasty coconut oil.  Best of all there is no added sugar as we replace sugar with Stevia

Ingredients

For the fruit compote
4 Medium size cooking apples
200 gm blackberries
30 gm unsalted butter
5 cloves
¼ tsp of cinnamon
You can alter the ratio of apples & blackberries as you prefer

For the topping
150 g of organic jumbo oats
100 g of almond flour
50 g of Dr. Coy’s Organic Coconut Flour
75 g of unsalted butter
75 ml of Dr. Coy’s Organic Virgin Coconut Oil (not liquid state)
60 g of Dr. Coy’s Stevia Erylite

Method
Heat oven to 180C. Mix all topping ingredients in a large bowl with hands, rubbing the butter and coconut oil in. Do not overwork it or the crumble will become heavy.

Meanwhile, for the compote, peel, core and cut the apples into 2cm dice. Put the butter and 30g of Stevia Erylite into a medium saucepan and melt together over a low to medium heat.  Stir in the apples and cook for 5 mins. Add the blackberries, cinnamon, and cloves and cook for a further 5 minutes.

Spoon the compote into an ovenproof dish and lightly cover with the topping.  Bake for 20-25 minutes at 180C. You should just see the fruit starting to ooze through….. Enjoy