Serves 8
Ingredients
4 quince, peeled and cut into eighths (use pears if you cannot get quince)
4 apples
100g raisins
½ tsp ground allspice
½ tsp ground cinnamon
½ tsp sea salt
4 tbsp coconut flour
100ml apple juice
For the crumble topping
150g coconut oil, melted
250g rice flour
100ml agave nectar
½ tsp sea salt
60g chopped nuts
To serve
Natural yogurt
Preparation method
1 Preheat the oven to 190ºC/gas mark 5. Put the quinces in a small saucepan with water and cook for 10 minutes.
2 Put the apples, sultanas/golden raisins,allspice, cinnamon, salt, almond flour, apple juice and cooked quince in a mixing bowl. Stir to combine, making sure you turn and coat every piece of fruit. Put the mixture into a 25cm square baking dish. Bake in the preheated oven for 15–20 minutes, until the juices are bubbling.
3 Put the coconut oil, flour, agave nectar, salt and pecans in a large bowl. Bring together using your hands, until a sticky dough forms.
4 Remove the baking dish from the oven and scatter the dough randomly over the fruit. Return to the oven and bake for a further 10–15 minutes, until the crumble is golden. Allow to cool slightly before serving with yogurt.