This crumble freezes extremely well. Simply wrap the dish with clingfilm or beeswax wrap, or freeze the fruit and crumble mixture in separate freezer bags for future use. To cook from frozen, cover with foil and bake at 180°C for 1½ hours, removing the foil for the last 15 minutes.
Typical nutritional content (per portion)
For the filling:
900g (2lb) Bramley apples, peeled, cored and sliced
150ml (¼ pint) unsweetened apple juice
For the topping:
100g (4oz) wholemeal flour
75g (3oz) butter or reduced fat spread
100g (4oz) muesli (with no added salt or sugar)
2 tablespoons light brown sugar (reduce sugar if fruit is sweet)
Preheat the oven to 190°C/ 375°F/Gas Mark 5. Place the apples in a 1.5 litre (2 ½ pint) ovenproof dish and pour over the apple juice.
To make the topping, tip the flour into a large bowl. Add the butter or spread and rub in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the muesli and brown sugar and scatter over the apple mixture to cover it completely. Bake for about 45 minutes until the topping is golden and crunchy.
Leave the crumble to cool for about 5 minutes and then divide among warmed bowls and add a dollop of low fat Greek-style yoghurt to each one to serve, if liked.
Variation: Rhubarb and strawberry: Use 675g (1 ½lb) of chopped rhubarb with 225g (8oz) of strawberries with stalks removed, instead of the apple filling.
Variation: Raspberry and almond: Use 900g (2lb) of frozen raspberries for the filling and add 50g (2oz) of ground almonds to the topping.
