1.350 kg Granny Smith apples – peeled, diced and cored
200 grams frozen blueberries
1 tablespoon fresh orange juice
1 lemon rind – grated
3 tablespoons honey
100 grams almond flour
60 grams cold butter
1 teaspoon honey
Preheat oven to 150°C/300°F
Butter a 20cm/8 inch square baking tin
Place all of the ingredients for the filling, retaining 2 Tbs of honey, in a medium size saucepan and cook covered on medium heat for 5 minutes.
Remove lid and simmer on high for another 5 minutes.
Use a sieve to drain the fruit juices into a bowl.
Pour the juice back into the saucepan, adding the remaining tablespoon of honey, and simmer until reduced down by half. Retain this syrup for later.
Cool the fruit in refrigerator.
Meanwhile, make the crumble by combining the almond flour, butter and honey in a food processor.
Mix until chunky crumbs are formed.
Place the crumble in the refrigerator for 10 minutes.
When the fruit has cooled down, place it into the prepared baking tin and top with the crumble.
Bake the crumble for 30 minutes or until crumble is golden brown.
Serve warm, topped with a little SCD yogurt and the retained syrup.