Apple and date crumble
A basic fruit crumble steps up a notch when teamed with a quick and easy caramel sauce.
Green apple, peeled
6 medium, cored, thinly sliced
3 individual, pitted, finely chopped
¼ cup(s), (55g)
Dry rolled oats
⅓ cup(s), (30g)
40 g, chopped
Low fat crème caramel
Extra light sour cream
2 tbs, (40ml)
- Preheat oven to 180°C or 160°C fan-forced. Place apples in a small saucepan with the caster sugar and 1 tablespoon of water. Cover and cook over low heat for 10–15 minutes or until softened. Stir in the dates. Spoon into four ¾-cup (180ml) capacity ovenproof dishes or ramekins.
- Combine the cinnamon, brown sugar, oats, walnuts and sunflower seeds in a medium bowl. Sprinkle the crumble over the apple mixture. Bake for 20 minutes or until the topping is cooked and golden.
- Meanwhile, place the crème caramel in a bowl with the sour cream. Whisk together until smooth. Serve crumbles with the caramel sauce.