Fruit breakfast crumble

Ingredients

For the filling

• 4 large Bramley apples, peeled and cut into 2cm pieces
• A handful of sultanas or raisins (optional)
• Mixed spice to taste
• A pinch of sea salt
• 1 tin of pear halves in juice
• Fresh or frozen raspberries
• 2 x 2cm pieces of stem ginger

For the crumble

• 70g oats
• 70g ground almonds
• 30g flaxseed mix
• 20g dessicated coconut
• 70g pumpkin seeds
• 80g coconut oil

Method

1. Put the chopped apple into a saucepan with 3 tbsp of water, the sultanas, a pinch of sea salt, and sprinkle with mixed spice to taste
2. Allow to simmer over a low heat for about 10 - 20 minutes until the apple has cooked and started to break down
3. Grease the baking dish
4. Cover the base of the dish with the apple mixture
5. Drain the pears, and chop each half into three equal pieces lengthways. Place the pear pieces on the apple mixture
6. Chop the stem ginger into small chunks and sprinkle them over the apple and pears
7. Sprinke the raspberries over the apple, pears, and ginger
8. In a large bowl mix the oats, ground almonds, flaxseed, and pumpkin seeds
9. In a smaller bowl melt the coconut oil in a microwave
10. Pour the melted coconut oil into the larger bowl containing the dry ingredients and mix well
11. Sprinkle the crumble mixture over the fruit and spread evenly
12. Bake in a preheated oven at 180C for 20 minutes, or until golden brown on top
13. Allow to cool, and serve cold with plain Greek yogurt as a breakfast