Place the apples, pears, 50-100g Lucy Bee Coconut Oil (depending on the size of the fruit used), 20g Lucy Bee Coconut Sugar, Lucy Bee Cinnamon Powder, orange zest and juice into a large saucepan and heat gently for 15 minutes until the fruit is tender.
In a large bowl, use a fork to rub the remaining Lucy Bee Coconut Oil into the ground almonds and oats to make a crumble. With a spoon, stir in the remaining coconut sugar.
Tip the softened fruit mixture into an ovenproof dish and scatter the crumble over the top.
Bake for 25-30 mins. Serve with custard, cream or ice-cream – all of which can be gluten and lactose free.