Lightly grease 9 by 13" baking dish with coconut oil. Pre-heat the oven to 180 degrees celcius.

Peel and slice all the apples into either half moons or cubes, chopp rhubarb into 1cm chunks.

Roughly chop 1/2 cup pecans or your choice of nuts.

Place dates and water into the food processor and blitz until a caramel type sauce forms (there may be some little chunks this is ok.

Place apples, rhubarb, caramel date sauce, 2 tablespoons of cinnamon and 2 tsps of nutmeg into a large pan on. Place apple rhubarb mixture on the the stove at medium heat. Stir regularly until apples and rhubarb begin to soften. Add roughly chopped pecans, ginger and lemon juice and stir until combined.

Meanwhile, add nuts, sunflower kernels, shredded coconut, coconut oil and oats to the used food processor bowl (we want the extra date sauce to add a bit of sweetness). Blitz to make a crumble, add in 1 tablespoon honey, 1 tsp salt, 1/2 tablespoon cinnamon and blitz until combined .

Place Apple Rhubarb mixture in your baking dish and top with nutty crumble.

Cook at 180 degrees celcius for 20min or until apples and rhubarb is soft and warm and crumble is golden.

Serve warm with coconut yoghurt or coconut cream.