Apple, Pear and Pecan Crumble with Vanilla Whip

SERVES 10 | PER SERVING WITH VANILLA WHIP: 421 CALORIES 4.1G PROTEIN | 56G CARBS | 22.6G FAT

This cosy and comforting baked crumble is a firm family favourite of mine and the perfect dessert to enjoy with Sunday lunch or any special occasion. It’s so simple to make and bursting with spices and flavour, and the cool, creamy vanilla whip makes it an extra special pudding.

4 medium-large apples, peeled, cored and thinly sliced (I like to use Pink Lady)

4 medium-large ripe pears, peeled, cored and thinly sliced

50g coconut sugar

60ml water

3 tbsp cornstarch or arrowroot starch

2 tbsp fresh lemon juice

2 tsp ground cinnamon

1 tsp grated fresh ginger (optional)

½ tsp ground nutmeg

FOR THE CRUMBLE TOPPING:

145g coconut sugar

120g coconut oil, melted, plus extra to grease

90g gluten-free porridge oats

70g brown or white rice flour

55g ground almonds

50g pecans, chopped

1 tsp ground cinnamon

FOR THE VANILLA WHIP:

2 x 400ml tins of full-fat coconut milk, chilled overnight in the fridge

2 tsp vanilla extract or powder

4–6 drops of liquid stevia, to sweeten (optional)

1 Preheat the oven to 180°C. Lightly grease a 23cm x 33cm baking dish with coconut oil.

2 In a large mixing bowl, toss together the slices of apple and pear with the coconut sugar, lemon juice, cinnamon, water, starch, ginger, if using, and nutmeg. Transfer to the prepared baking dish.

3 In the same mixing bowl, add all the crumble topping ingredients and mix together well. Taste and adjust the amount of sugar or spices, as needed. Pour the topping across the apple and pear mixture in an even layer.

4 Bake in the oven for 45–50 minutes, until the topping is golden brown and the filling is bubbling at the edges. Remove from the heat and set aside to cool.

5 Meanwhile, to make the vanilla whip, carefully open the tins of chilled coconut milk without shaking them. The coconut cream should have set in a thick layer at the top of the tin. Use a spoon to scoop the cream into a mixing bowl, leaving the coconut water behind. Add the vanilla and liquid stevia, if using, and use a hand-held whisk to whisk the coconut cream for 2–3 minutes, until light and fluffy.

6 Serve the warm crumble with a dollop of vanilla whip. Any leftovers can be stored in an airtight container in the fridge for two or three days.