Plum, apple and cinnamon nut crumble

Vanessa Lewis

Ingredients

6	Granny Smith apples, peeled, cored and cut into 2–3cm chunks (Main)
¼ cup	Water
2 Tbsp	Organic coconut sugar
1 quill	Cinnamon (Main)
6	Plums, halved and stones removed (Main)
200 g	Butter
1 ½ cups	Oats (Main)
1 cup	Nuts, chopped (Main)
1 cup	Organic coconut sugar
1 pottle	Clevedon Buffalo yoghurt

Directions

1. Preheat oven to 180˚C and prepare baking dish approximately 18cm x 30cm.
2. Put apples, water and coconut sugar in a large pot and cook over a medium heat for 10–15 minutes until the apples are just soft. Cool in the remaining liquid.
3. Melt butter in a large pot, or in a large bowl in the microwave.
4. Add oats, coconut, nuts and coconut sugar; stir with a wooden spoon until combined.
5. Put apples (remove the cinnamon quill) and plums in the baking dish.
6. Load on the crumble topping, which should clump together to make nice big crunchy bits when cooked. 7. Bake for 30 minutes or until golden.

See Simon's other crumble recipe

• Rhubarb, raspberry and almond