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Serves
6
Prep
20
mins
Cooking
20
mins
Find a recipe

Apple & Blueberry with Coconut Crumble

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Directions
Step 1

Pre-heat oven to 180 degrees celsius (160 degrees fan forced).

Step 2

Cut each apple into eight wedges. Add to a large saucepan with sugar, water, vanilla seeds and pod, cinnamon and orange rind. Bring to a gentle simmer and cook partially covered for 6-8 minutes until apple is just tender. Remove from the heat and mix in the blueberries. Divide mixture between 6 oven-proof serving bowls.

Step 3

Place rolled oats, almonds, butter and sugar in a food processor. Pulse until coarse crumbs have formed. Remove to a bowl and mix in the coconut. Spoon mixture over the top of the apples and bake for 15-20 minutes until golden. Serve warm with a dollop of cream or scoop of ice-cream.

Ingredients
  • 6 granny smith apples, peeled and cored
  • 2 tbs brown sugar
  • 1 tbs water
  • 1 vanilla pod, split and scraped of seeds
  • 1 cinnamon stick
  • 2 strips orange rind
  • 125g punnet blueberries
  • 1/2 cup rolled oats
  • 1/4 cup slivered almonds
  • 60g butter, diced
  • 1 tbs brown sugar
  • 3/4 cup McKenzie's Shredded Coconut

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