Ingredients

4 quinces, peeled and cut into eighths (use pears if you cannot get quinces)
4 apples
100g. raisins
½ tsp. ground allspice
½ tsp. ground cinnamon
½ tsp. sea salt
4 tbsp. almond flour
100ml. apple juice

For the crumble topping

150g. coconut oil, melted
250g. rice flour
100ml. agave nectar
½ tsp. sea salt
60g. chopped pecan nuts

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 quinces into 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 a yogurt.

To serve

Natural yogurt