4 Apples - sliced into 3 horizontally through the centre

2x 234g tins Dole Pineapple slices in syrup

50g Ground almonds

50g Coconut shavings

50g Oats

50g pumpkin seeds

3 tbsp Coconut sugar

To serve

A drizzle Honey

1 tub natural Coconut yoghurt

1 Lemon zest and juice

1 tsp Cinnamon

2 tbsp Coconut oil - melted

Kitchen Equipment:

Toothpicks

1. Preheat oven to 180C
2. Mix the almonds, coconut shavings, oats, seeds, sugar, cinnamon and coconut oil in a small bowl.
3. Line a baking tray with nonstick baking paper. Trim the bottom slice of each apple so it stands upright. Put both on the tray and top each slice with a spoonful of the crumble mixture. Repeat the layers with remaining mixture alternating apple slices with pineapple slices, finishing with the apple tops. Press down gently, then bake stacks for 25 minutes or until apple is just soft.
4. Mix the coconut yoghurt with lemon juice and zest and serve along side the hot apple pineapple crumble masterpieces.