Recipes

Traditional Apple Crumble

Prep time 10 min cook time 45 min serves 6 - 8 Super Easy

This crumble freezes extremely well. Simply wrap the dish with freezer clingfilm or freeze the fruit and crumble mixture in separate freezer. To cook from frozen, cover with foil and bake at 180°C/350°F /Gas Mark 4 for 1 ½ hours, removing the foil for the last 15 minutes.

Typical nutritional content (per portion)

233Calories 4.9gFat 1.5gSaturates 27gSugars 0.2gSalt

Ingredients

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)

Method

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.

View more recipes


Onion and New Potato Tortilla

View Recipe
10 min Serves 4-6

Super Salmon Parcels

View Recipe
10 min Serves 4

Fishcakes with Minty Yoghurt Dip

View Recipe
10 min Serves 4-6

Mixed Vegetable and Barley Soup

View Recipe
15 min Serves 6 - 8
Translate »