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Apple & strawberry crumble

This dessert delivers everything you want in a crumble with less fat and kilojoules than traditional fruit crumbles. It is also rich in carbohydrate.

Ingredients

Apple strawberry crumble
Apple strawberry crumble
  • 800 g (1 lb 12 oz) tin apple pie fruit
  • 1 tbs caster (superfine) sugar
  • 250 g (9 oz/1⅔ cups) strawberries, hulled and sliced
  • 75 g (2¾ oz/¾ cup) rolled oats
  • 60 g (2¼ oz/⅓ cup) soft brown sugar
  • 85 g (3 oz/½ cup) wholemeal (wholewheat) plain (all-purpose) flour
  • 1 tbs pepitas (pumpkin seeds)
  • 50 g (1¾ oz) cold butter, chopped
  • low-fat vanilla or strawberry yoghurt, to serve

Method

1. Preheat the oven to 180°C (350°F/Gas 4). Place the apples in a 1.5 litre (52 fl oz/6 cup), deep 20 × 5 cm (8 × 2 in) ovenproof dish. Sprinkle with the sugar and stir through the strawberries.

2. Combine the rolled oats, sugar, flour and pepitas in a bowl. Rub in the butter, using the fingertips, until crumbly. Do not overmix. Spread evenly over the apple. Bake for 15–20 minutes, or until golden brown. Serve with the yoghurt.

Main ingredient:
Apple
Cuisine:
Contemporary
Course:
Dessert

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