Set the oven to 160°C / 325°F / Gas Mark 3
For the granola
450g (5 cups) organic porridge oats (gluten free if possible)
120g (1 cup) each of flaked almonds, pumpkin seeds and sesame seeds
1 tbsp ground cinnamon
1 tsp ground ginger
100g (3/8 cup) coconut nectar
A good pinch of Himalayan pink salt
A little (3-4 tbsp) melted coconut oil
Start by making the granola, mix all the ingredients together in a large bowl, taste and adjust the sweetness if necessary. Line a large roasting tin with baking paper and spread the granola mix in a thin layer. Bake in the oven until golden but not overly brown, this should take about 40 minutes. It is helpful to turn the granola with a spatula as you bake it; this will make sure it cooks evenly and will stop it from setting into a solid lump. Remove from the oven and allow it to cool. Once cool, break it up into bite-sized pieces. You can store the granola in an airtight container and use any left over from the crumble for breakfast or a quick snack.
Set the oven to 200°C/ 400°F / Gas Mark 6
For the filling
4-6 large apples
A splash of organic apple cider vinegar
Juice and zest of a lemon
100g (3/8 – 1/2 cup) sultanas
1 tbsp each of ground cinnamon and nutmeg
1 tsp ground mixed spice
2 whole star anise
A little coconut nectar
50g (1/2 cup) coconut blossom sugar
Peel and core the apples and chop into large pieces, plunge the chunks into a large bowl of water, with the cider vinegar, to stop them from discolouring.
Place all the ingredients, including the peeled apples, into a large saucepan and heat gently. Cover and simmer until the apples are cooked, only add a little water if the apples begin to stick to the bottom of the pan. Check the sweetness and add a little more coconut nectar if necessary.
To make the crumble, spoon the cooked apples into a baking dish and sprinkle over the granola, enough to cover the apple base. Sprinkle over the coconut blossom sugar, this is optional but does add a lovely caramelised sweetness and an extra crunch to the topping. Bake in the oven until bubbling hot and brown, about 30 minutes.