30-a-week crumble

Apple & mixed berry crumble with nuts and seeds

Mary Gwynn's crumble is her way of increasing the number of plants she eats a week. It uses handy bags of frozen fruit, and the nuts and seeds can vary, depending on what you have in.

4 out of 5 stars(2) Rate this recipe
VegetarianHealthyLow in saturated fat2 of your 5 a day14 plant varieties
  • Serves4
  • CourseDessert
  • Prepare10 mins
  • Cook50 mins
  • Total time1 hr
  • Plusdefrosting

Ingredients

  • 1 large Bramley apple peeled, cored and cut into chunks
  • 350g frozen Essential Mixed Berries, defrosted
  • 1 orange (or large tangerine), scrubbed, zest and juice
  • 3 tbsp light muscovado sugar
  • 50g wholemeal plain flour
  • 1 tsp ground cinnamon
  • 50g roasted chopped hazelnuts
  • 50g mixed seeds
  • 50g jumbo porridge oats
  • 2 tbsp cold-pressed rapeseed oil
  • 25g flaked almonds
  • Strained Greek yogurt, to serve

Method

  1. Preheat the oven to 190ºC, gas mark 5. Arrange the apple and berries with any juices in a 1.5L, shallow ovenproof dish. Sprinkle with the orange zest and juice and 1½ tbsp sugar.

  2. Put the flour and cinnamon into a mixing bowl, mix in the hazelnuts, seeds and oats, then stir in the remaining sugar. Sprinkle with the rapeseed oil and stir together with a knife blade until the mixture resembles coarse breadcrumbs. Scatter it over the fruit to cover completely, then scatter over the almonds.

  3. Bake for 45-50 minutes, or until the top is golden and the fruit tender, then serve with the yogurt.

Cook’s tip

This is a great recipe for using up leftover Christmas nuts and seeds nearing their best before date. Almonds, hazelnuts or a mix all work here. You can also substitute any fruit that needs using up such as pears, apples or plums for the Bramley apple and any of the excellent frozen fruit mixes. Increase the amount of sugar if the fruit is a little sourer, such as currants.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,910kJ/ 457kcals

Fat

21g

Saturated Fat

2.9g

Carbohydrates

50g

Sugars

33g

Fibre

9.5g

Protein

13g

Salt

0.1g

Rating details

Rate this recipe

Select your rating

0 out of 5 stars

Overall rating (4/5)

4 out of 5 stars2 ratings

5 Stars

1

4 Stars

0

3 Stars

1

2 Stars

0

1 Stars

0