Apple, pear and blackberry crumble


  • 2 Bramley apples, peeled, cored and thinly sliced

  • 2 ripe conference pears, peeled, cored and thinly sliced

  • 150g ripe blackberries

  • 4 Medjool dates, pitted and diced

  • 1 level tbsp of unrefined brown sugar, sprinkled sparingly. 

  • 80g of low-fat cholesterol spread, or plant-based spread

  • 50g of oats or oat bran (Mornflake make a nice one)

  • 150g wholemeal plain flour

  • 50g unrefined brown sugar

  • 30g walnuts, finely chopped

  • 30g flaked almonds

  • Dollop of fat-free thick yoghurt to serve


  • 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.

  • Using your fingertips, in a separate bowl, rub the flour into the butter until it resembles brown bread crumbs.

  • Stir through the oats or oat bran, the sugar and the nuts.

  • Sprinkle the crumble over the fruit.

  • 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.

  • Serve with unsweetened, fridge-cold yoghurt.

Serves 6-8



  • Wholegrains are high in fibre, low on the glycaemic index and can even help lower cholesterol. 

  • Sugar has been replaced by natural alternatives, including ripe fruit and sticky dates.

  • Some sugar is used, though a reduced amount and unrefined options have been chosen. 

  • 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.

  • Walnuts are stuffed with antioxidants and are said to be the best nut for your heart.