Core and chop the apples into medium pieces, leaving the skin on.

Place the apples into a saucepan along with the water, sultanas, cinnamon and allspice.Heat gently over a medium heat, pop the lid on and simmer for 20 minutes until the apples have softened and begun to fall apart.

While you’re waiting for the apples to cook prepare the crust.

Roughly chop the walnuts and almonds, put them into a large fry pan along with the coconut flakes, hazelnut meal, coconut sugar, cinnamon and coconut oil.

Mix all of these together and gently toast over a medium heat. You will need to keep a close eye on this and stir it constantly.

Once the coconut flakes have got a light brown edge and the nuts are crunchy it is ready. This should take about 10 minutes.

Divide the apple mixture between 4 dessert bowls and top with a few spoons of the toasted crumble.

You can serve it like this or you could add a spoon of plain full fat yoghurt to it.

Notes:
* I like to use granny smith apples for this recipe because they bring a nice tartness to the dish. I have also made this with pink lady apples which works just as well, although it is slightly sweeter.
** The coconut sugar can be replaced with some honey, rice syrup or maple syrup, whichever your preferred sweetener is. I have also made this without any sweetener and this works just as well, as the apples give the dish the sweetness it needs.