For the base:
1 cup of Oat Flour
1 cup of Ground Almond
2 tbsp of Coconut Oil
2 tbsp of Almond Butter
3 tbsp of Maple Syrup
1 tsp of Ground Cinnamon

For the jam layer:
2 JAZZ™ Apples – skin on and chopped in bite-sized pieces
1 Pear – skin on and chopped in bite-sized pieces
½ cup of frozen or fresh Raspberries
2 tbsp of Chia Seeds
2 tbsp of Coconut Sugar
½ tsp of Vanilla Essence

For the crumble layer:
1/2 cup of Jumbo Rolled Oats
1/3 cup of shredded Coconut
3/4 cup of Almonds
1 tbsp Coconut Oil
2 tbsp of Maple Syrup
1/2 tsp of Ground Cinnamon


Start by preheating the oven at 180 degrees Celsius.

To make the base, place the oat flour, ground almond and cinnamon, almond butter, maple syrup and coconut oil into a bowl and mix together with a spoon and then your hands until you have a hard sticky dough.

Transfer the mixture into a baking tin covered with parchment paper and press down the mixture until is evenly spread across the tin. With a fork makes few holes in the dough so it will not puff up during the baking. Place in the oven for 20 minutes until it goes slightly golden around the edges and then remove to cool down.

While the base bakes make the jam filling. In a saucepan place the chopped apples and pear with a splash of water and cook gently for 5 minutes. At this point add the raspberries, vanilla essence, chia seeds and coconut sugar and cook on a low heat for another 10 minutes.

To make the crumble topping place the nuts, oats and coconut in a food processor and pulse it for few seconds until you have a chunky texture. Remove the mixture from the food processor and place it into a bowl. Add the melted coconut oil, cinnamon powder and maple syrup and mix it well until everything is all coated in the maple and coconut mixture.