We are down to the last of the apples. As we started to run low I actually carried a step ladder out to the garden to get the higher ones down. That’s quite a commitment to this farming life (in my book). I have put the last few in the cold store, with the pumpkins. It’s not really necessary, they keep fine in the kitchen, but I quite like the theatre of going out to the old farm cold store. I still haven’t got over how cool it is to have such a place.
4 x large apples, peeled, cored and chopped into big chunks,
2 x Persimmon, peeled, cored and chopped into big chunks
A handful of frozen blueberries (if you happen to have some around)
50g butter, cut into small cubes
1 cup ground almonds
1 cup of mixed ground seeds and shredded coconut (pumpkin / flax / sunflower etc)
1 tpsn of coconut sugar (or brown sugar if you don’t have coconut)
Put the fruit in an over dish with a splash of water.
Chop the butter into the ground almonds and then rub together to make a breadcrumb texture. Mix with the ground seeds, coconut and sugar.
Sprinkle over the fruit.
Bake of around an hour on 180.