Apple, Rhubarb and Berry Breakfast Crumble

Ingredients

2 apples (peeled and diced)
3 rhubarb stalks (diced)
1 cup of frozen mixed berries
2 tbs of water
1 cup of rolled oats
1 cup of desiccated coconut
1/2 cup of ground almonds
1/4 cup coconut oil (melted)
1/4 cup maple syrup or honey
1 tsp vanilla extract
1 tsp cinnamon

To serve
Blueberry and Chia Coconut Yoghurt

Method

Preheat the oven to 180 degrees fan bake. In a medium saucepan add the apple, rhubarb, berries, and 2 tablespoons of water. Cook over a low/medium heat with the lid on for 10-15 minutes until the apples are nice and soft.

In the meantime, make the crumble topping by adding the oats, coconut, ground almonds, coconut oil, maple syrup, vanilla and cinnamon to a food processor or blender and blend until the mixture comes together.

Once the fruit has cooked, add it to a baking dish and sprinkle over the crumble topping evenly. Pop the crumble in the oven for 20 minutes or until golden brown on the top.