Serves: 8 

Preparation and cooking time:  10 minutes + 30 minutes baking

Ingredients

Fresh seasonal fruit filling - we used a combination of fresh apples, pears and peaches (peeled and thinly sliced), and plums (cut into wedges) OR use tinned fruit if preferred (2 x 800g tins, e.g. apples and peaches, drained)

Crumble topping:

• 2 cups rolled oats
• 1 ½ cups brown sugar 
• 125g melted butter 
• 1 cup desiccated coconut 

Method

1. Preheat oven to 180oC. 
2. Layer the base of a medium sized, deep sided baking dish with your choice of fresh or tinned fruit. 
3. Combine crumble topping ingredients in a bowl, then spread evenly on top of fruit mixture. 
4. Bake for 30 minutes, until golden brown. 
5. Serve warm, with Greek yoghurt, ice-cream or custard (or vegan substitute). 

For extra nourishment, add 1 cup almond meal to the crumble mixture. 

This recipe can be easily adapted for texture modified diets (follow relevant instructions for the individual’s requirements). Simply texture- modify the fruit filling, and layer with warm porridge of the appropriate consistency made with brown sugar, adding thick Greek yoghurt or custard to serve.