Baked apple and pineapple stacks filled with crunchy caramelised oats, nuts and seeds served hot and finished off with a dollop of lemony coconut yoghurt - what more could you want in life?
4 Apples - sliced into 3 horizontally through the centre
2x 234g tins Dole Pineapple slices in syrup
50g Ground almonds
50g Coconut shavings
50g pumpkin seeds
3 tbsp Coconut sugar
A drizzle Honey
1 tub natural Coconut yoghurt
1 Lemon zest and juice
1 tsp Cinnamon
2 tbsp Coconut oil - melted
- Preheat oven to 180C
- Mix the almonds, coconut shavings, oats, seeds, sugar, cinnamon and coconut oil in a small bowl.
- Line a baking tray with nonstick baking paper. Trim the bottom slice of each apple so it stands upright. Put both on the tray and top each slice with a spoonful of the crumble mixture. Repeat the layers with remaining mixture alternating apple slices with pineapple slices, finishing with the apple tops. Press down gently, then bake stacks for 25 minutes or until apple is just soft.
- Mix the coconut yoghurt with lemon juice and zest and serve along side the hot apple pineapple crumble masterpieces.