4 ramekins / 20cm tart tin

Ingredients

Pastry

• 120g (180g for tart tin) ground almonds
• 85g (127.5g for tart tin) buckwheat flour
• 40g (60g for tart tin) coconut oil, melted
• 4 tbsp (6 tbsp for tart tin) coconut sugar
• 4 tbsp (6 tbsp tart tin) almond milk
• Pinch (1.5 pinch for tart tin) of sea salt

Crumble topping

• 1 tsp (1.5 tbsp for tart tin)  buckwheat flour
• ½ tsp (¾ tsp for tart tin)  coconut sugar

Filling

• 150g (225g for tart) apples / persimmon, cubed
• 1 (1.5tsp) tsp cinnamon
• ½- 1 lime, juiced

Method

• Make the pastry by adding all the ingredients together in a bowl and use your hands to combine until it comes together and forms a pastry dough.  Place in some cling film and refrigerate for at least 30 minutes.  Note: this can be made the day before if required
• Make the filling by adding the chopped apples/persimmon to a small saucepan along with a tbsp water, cinnamon and ½ lime.  Heat gently and stir, adding a little bit more water if required so that it doesn’t stick, until cooked but the fruit is still holding firm – roughly 5 – 10 minutes. Note: You want a fairly dry mixture so ensure you don’t add too much liquid.
• Once the pastry has been in the fridge for at least 30 minutes, remove it, and cut off 50g (Ramekins), 75g (20cm tin) and put the smaller part back in the fridge. 
• Roll the rest of the pastry to roughly 1cm thick, and depending on whether using ramekins or the tart tin, form to size and place in the ramekin/ lined tin.  The pastry is fairly crumbly so it may fall apart, but it is very pliable so you can simply press it into the side of the ramekins or in the tin to cover the base and up the sides.  Note: Don’t press it too much as you want to keep 1cm thickness.
• Blind bake the pastry for 20 minutes in the remoska / 10 minutes in the oven (180 degree fan) until slightly browned and firm.  Leave the pastry to cool for at least 15-20 minutes.
• Make the crumble topping by crumbling the 50g piece of pastry that you placed in the fridge into the buckwheat flour and sugar, using your fingers to ensure it is mixed together well.
• Add the filling to the pastry cases, then top with the crumble mix and bake for 25 minutes in the remoska / 10-15 minutes in the oven, removing when golden brown.