As blueberries cook they form the most glorious deep-coloured juice. Don't forget to add a few grates of lemon – it always gives them a lift.
150g (5 ounces) plain flour
120g (4 ounces) butter, cut into small pieces
4 Tbsp brown or coconut sugar
½ cup roughly chopped Brazil nuts
½ cup coconut chips
Grated zest 1 lemon
3 Granny Smith apples
1 Tbsp lemon juice
2 cups frozen or fresh blueberries
Plain yoghurt, lightly whipped cream or vanilla ice cream for serving
1 Sift the flour into a bowl and add the butter. Rub butter in with your fingertips, or use a pastry blender, until well amalgamated, then mix in 3 tablespoons of the sugar, the Brazil nuts, coconut chips and lemon zest.
2 Peel, halve, core and thinly slice the apples. Toss them in a bowl with the lemon juice, then add remaining tablespoon of sugar and blueberries.
3 Pile the fruit into deep ramekins or into a china pie dish, then push it down with the hand to compact it. Spoon crumble over the top, ensuring all the fruit is covered. Gently pat it in place (don’t push hard or you will compact it). Put ramekins or pie dish on a baking sheet to catch and overflow of juices.
4 Bake the crumbles in an oven preheated to 180°C (350°F) for about 40 minutes, draping the top loosely with tin foil once they are nicely browned. Serve hottish or at room temperature.