Apple, pear and blackberry crumble
Ingredients:
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2 Bramley apples, peeled, cored and thinly sliced
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2 ripe conference pears, peeled, cored and thinly sliced
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150g ripe blackberries
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4 Medjool dates, pitted and diced
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1 level tbsp of unrefined brown sugar, sprinkled sparingly.
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80g of low-fat cholesterol spread, or plant-based spread
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50g of oats or oat bran (Mornflake make a nice one)
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150g wholemeal plain flour
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50g unrefined brown sugar
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30g walnuts, finely chopped
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30g flaked almonds
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Dollop of fat-free thick yoghurt to serve
Method:
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In a large oven-proof dish, add the well-mixed apples, pears and blackberries, and sprinkle with the chopped dates and the small amount of sugar.
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Using your fingertips, in a separate bowl, rub the flour into the butter until it resembles brown bread crumbs.
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Stir through the oats or oat bran, the sugar and the nuts.
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Sprinkle the crumble over the fruit.
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Bake at 180 fan for 45 minutes, turning halfway. Use a sharp knife to check the fruit is soft. If the crumble is starting to catch, either move to the bottom shelf or cover with foil.
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Serve with unsweetened, fridge-cold yoghurt.
Serves 6-8
Health
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Wholegrains are high in fibre, low on the glycaemic index and can even help lower cholesterol.
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Sugar has been replaced by natural alternatives, including ripe fruit and sticky dates.
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Some sugar is used, though a reduced amount and unrefined options have been chosen.
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Non-dairy butter, with has a much lower level of sat fat is used and the crumble is made more substantial with oats and nuts.
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Walnuts are stuffed with antioxidants and are said to be the best nut for your heart.
