Ingredients

Serves 6

Apple Pineapple Crumble

For the Filling
6 large apples (peeled, cored and cut in 1 inch chunks)
1 ½ cups pineapple pieces
3 tbsp *coconut crystals or brown sugar (or 3 tbsp honey)
1 tbsp honey
¼ cup coconut milk, water or apple juice
1 tsp fresh lemon juice
1 tsp vanilla
1 tsp cinnamon
 
For the Crumble
2 cups oatmeal (un-cooked)
½ cup almond meal (you can grind your own in a blender or food processor)
¼ cup coconut flour
½ cup white rice flour (you can use brown rice flour too)
½ cup shredded coconut (un-sweetened)
¼ cup large coconut flakes (un-sweetened) (optional)
½ cup pecans or walnuts (finely chopped)
½ cup *coconut crystals or brown sugar (or ½ cup honey)
3 tbsp coconut oil (melted)
½ cup honey or agave sweetener
1 tsp vanilla
1 tsp cinnamon
2 tsp blonde chia seeds
1 tsp sea salt
Raspberries or other berries and mint for garnish


Coconut Milk Ice Cream 
2 cans coconut milk (full fat)
½ cup honey or agave (more or less to taste)
2 tbsp vanilla and/or cinnamon
 

Method

Apple Pineapple Crumble with Pecan and Coconut Topping
This vegan, gluten-free and low glycemic (with coconut crystals, not brown sugar) dessert is so delicious your guest won’t even know it’s so good for them! You can use other fruits and berries if you like for the filling. I have added dried fruit and nuts before and it’s great too. Please use organic ingredients whenever possible.
 
For the filling:
In a large bowl lightly mix all the ingredients together and pour into a large baking dish sprayed with organic non-stick spray. Set aside and make the crumble topping. Pre-heat your oven to 180°C.

For the crumble:
In a large bowl mix all ingredients together well. Evenly pour the crumble over the fruit mixture. Sometimes I add a few raspberries, blackberries, or blueberries to the top before baking. Bake the crumble in a 350 degree oven for about 20 to 30 minutes. I like to start it out covered and then uncover it after about 15 minutes. It helps to soften and cook the fruit. You can also refrigerate the crumble overnight and bake later. You may need to bake a bit longer if you bake right out of the refrigerator. Its great served warm with ice cream, rice dream, or coconut non-dairy ice cream.
 
Tips:
• Using alternative flours including ground nuts, coconut, rice and many others for people who are gluten sensitive and also to add more variety to your diet.
• Using coconut oil and other coconut products instead of dairy
• Use a little lemon or lime juice on the apple and pears to prevent from turning brown
• You can use other fruits and berries when in season for this recipe.


Coconut Milk Ice Cream with Honey
This frozen treat is so delicious your friends and family won’t even know it’s a “healthy” alternative to regular ice creams.
Please use certified organic ingredients whenever possible.
 
In a medium large bowl whisk all the ingredients together until well combined. (Make sure the honey is fully blended with the coconut milk) Pour the mixture into an ice cream maker and follow the manufactures instructions. When the ice cream is done place in a freezer proof container with a lid to set for a few hours until set. You can also eat it right away and it will be more like soft serve.
 
Notes:
You can also make this ice cream without an ice cream maker. Just mix all the ingredients together well in a glass or stainless steel bowl, cover with plastic wrap or a lid (I prefer a lid), and place in the freezer. Remove the bowl from the freezer every hour and mix with a fork and place back in the freezer. The ice cream is ready when it is as thick and creamy as you desire which usually takes a few hours.
 
Sometimes I also add raspberry, strawberry, or other fruit puree to the recipe and it’s great too! Just add ½ cup of fruit puree preferably with the seeds strained when you whisk the mixture and follow the rest of the directions. For other variations you can add half cup un-sweetened cocoa powder (You’ll need a little more honey to taste)…you can also add nuts, dried coconut and/or  fruit if you like.