Cut the apples into wedges with the skin left on. Place the apples into a pot. Combine with vanilla, cinnamon and orange zest. Cook over a low heat for about 20  – stirring occasionally until the apples have completely softened.

To make the crumble first blend the oats and macadamias into a fine flour. Now add into a bowl and combine every ingredient on the list. Mix with your hands.

Pile your apple mixture into a suitable sized pie or baking dish. Scatter the crumble over the top. Bake for 20 minutes at 180C or until the crumble is golden and delicious looking. Remove from the oven and serve with coconut whipped cream.

Crumble

  • 1/2 cup rolled oats
  • 1/2 cup desiccated coconut
  • 3 Tbsp buckwheat or spelt flour
  • 1/2 cup macadamias (blended into flour)
  • 2 Tbsp tahini
  • 1 Tbsp honey
  • 1 Tbsp coconut sugar
  • 1 tsp ground cinnamon
  • 1 tsp vanilla
  • 3 Tbsp coconut oil

Filling

  • 6 medium sized apples (I added a bit of frozen peaches)
  • 1 tsp vanilla
  • juice and zest from 1 orange
  • some raisins