Passion Fruit Crumble (2)

This lightened-up crumble pudding celebrates the traditional dessert without using lots of flour and butter. It is light and healthy whilst still being completely delicious and absurdly easy.

raspberries (150 g)
1 tsp. coconut oil
1 vanilla pod, cut in half and seeds, scraped out
1 Tbsp. coconut blossom nectar or maple syrup (or sweetener of your choice)
1 small eating apple, peeled and cored
3 large passion fruits
cashew nuts, finely chopped (30 g)
2 tsp. coconut sugar
6 mint leaves, finely chopped

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4).

In a saucepan over low heat, cook the raspberries with the coconut oil, vanilla seeds and pod, and the coconut blossom nectar or maple syrup for 3-4 minutes, until the berries have softened.

Whizz the apple in a food processor, add to the compote and cook for another minute. Take off the heat and remove the vanilla pod.

Halve and empty the passion fruits, reserving the shells, and put them into a bowl with the compote. If the compote is very runny, strain the juices through a sieve into the saucepan and bubble over medium heat until thick and syrupy. Pour this syrup back into the compote. If it’s slightly too tart for your taste, add a little more coconut blossom nectar or maple syrup.

Spoon the compote into the passion fruit shells, scatter over the chopped cashews and sprinkle with a little coconut sugar.

Bake for 20-30 minutes (depending on your oven). Serve sprinkled with the finely chopped mint.