Begin by peeling, coring and chopping the apples into bite size pieces. Place into a saucepan with 3 tablespoons of water, and bring to a simmer. Cook for 3-5 minutes until tender.
Heat the oven to 180C/160C fan/GM5. Place the cooked apples in an oven-proof fairly shallow dish. Top with the blueberries.
In a large pan, melt the coconut oil, rapeseed oil and sugar until all melted together, but do not boil. Add in the porridge oats and rice flour, and mix together to form a sticky combination.
Take spoonfuls of the mixture and dot all over the apple and blueberry mixture, so it is all covered. Place in the oven for 35-45 minutes, depending how quickly your oven cooks. It should be dark brown and crispy when ready.
Serve immediately on it’s own, or with your favourite cream.