1. For the filling, put all the ingredientes in a saucepan and cook for 5-10 minutes
2. Place the fruit mixture into the bottom of a baking dish.
3. For the crumble: In a mixing bowl whisk together quinoa real flakes, quinoa real flour, cinnamon and salt.
4. Make a well in the center and pour in the melted coconut oil and the rice syrup.
5. Mix together with the fork until the crumble looks like chunky breadcrumbs.
6. Evenly distribute the crumble mixture over the fruits. Gently press the surface with the back of the spoon so the crumble holds together and goes crisp.
7. Bake for 20 minutes or until is lightly browned.
8. Bake in preheated oven at 180 °C for 20-30 minutes or until topping is golden brown and crisp. Serve warm with Royal quinoa coconut ice cream if desired.

1 tbsp = tablespoon

1 tsp = teaspoon