INGREDIENTS

• 80 grams (2.82 ounces) Rolled Oats
• 125 grams (4.4 ounces) Oat Flour
• 30 grams (1 ounce) Coconut Sugar
• 1 teaspoon (4 grams / 0.14 ounces) Ground Cinnamon
• 1/2 teaspoon (2 grams / 0.07 ounces) Ground Ginger
• 1/2 teaspoon (2 grams / 0.07 ounces) Ground Cloves
• 1/2 teaspoon (2 grams / 0.07 ounces) Nutmeg
• 100 grams (3.53 ounces) Dried Mulberries
• 60 grams (2.12 ounces) Raw Almonds, chopped
• 60 grams (2.12 ounces) Raw Walnuts
• 120 grams (4.23 ounces) Coconut Butter

FRUIT MIXTURE

• 300 grams (10.6 ounces) Fresh Pear, cored and chopped
• 150 grams (5.3 ounces) Fresh Raspberries
• 20 grams (0.7 ounces) Coconut Sugar

Instructions:

1. In a bowl, combine the rolled oats, oat flour, coconut sugar, ground cinnamon, ground ginger, and chopped almonds.
2. Crush the raw walnuts by hand and add them to the bowl.
3. Add the coconut butter to the mixture.
4. Grate the nutmeg over the ingredients in the bowl.
5. Add the dried mulberries to the mixture.
6. Using your hands, work the ingredients until they resemble a sandy texture with visible coconut butter flecks.
7. Preheat your oven to 175°C (347°F) and prepare oven-proof dishes.
8. Place the chopped pears and raspberries into the oven-proof dishes.
9. Sprinkle the 20 grams of coconut sugar evenly over the fruit mixture in the dishes.
10. Cover the fruit mixture with the crumble mixture prepared earlier.
11. Place the dishes in the oven and bake for 25-30 minutes or until the top turns golden brown.

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