Preparation
- For the crumble
- Finely grate the hazelnuts or blitz them in a food processor until they are finely ground.
- In a large bowl, mix together the flour, ground hazelnuts, cinnamon, oats, and sugar.
- Pour in the coconut oil and mix everything together until the mixture resembles a crumbly topping.
- If the crumble feels too dry, add a few tablespoons of either lemon juice or water, just enough to slightly soften the mixture.
- The crumble topping can be prepared ahead of time. Store it in an airtight container in the refrigerator or freezer for later use. For the Apple and Pear Mixture
- Peel and dice the apples and pears.
- Place the diced fruit in a large bowl and mix well.
- Add the cane sugar, lemon juice, vegan port wine, and cinnamon to the fruit mixture.
- Fill a deep baking dish (approximately 20/25 cm in diameter) with the prepared fruit mixture.
- Spread the prepared hazelnut crumble topping evenly over the fruit filling.
- Bake the crumble in a preheated oven at 180°C (350°F) for about 35 minutes, or until the top becomes golden brown.
- Serve the warm crumble with vegan whipped cream, if desired.