This ridiculously easy dish with juicy blueberries and tart apples topped with a coconut crumble will become your favourite go-to-dessert or even breakfast
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 45 minutes |
| Serves | 6 |
| Cuisine | American |
| Diet | Healthy |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 541 |
| Fat | 33g |
| Saturates | 28g |
| Protein | 4g |
| Carbs | 58g |
| Sugars | 37g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Preheat the oven to 180ºC, gas mark 4.
2
To prepare the coconut crumble, melt the coconut oil and sift the cake flour.
3
Place 50g of sugar, desiccated coconut, oil and flour in a bowl and rub with your fingertips until the mixture resembles coarse breadcrumbs.
4
Peel and chop the apples.
5
Place the remaining 75g of sugar, cinnamon, apples and blueberries in a bowl and mix well to combine.
6
Spoon the mix into a 26cm-round ovenproof dish.
7
Sprinkle over the crumble mixture and bake for 40-45 minutes, or until golden.
8
Serve with vegan vanilla ice cream or coconut yoghurt.
