Apricot, blueberry and nut crumble
Apricot, canned in natural juice, drained
410 g, (1x410g can)
125 g, thawed, drained
⅓ cup(s), (35g)
gluten free self-raising flour
⅓ cup(s), (50g)
reduced fat oil spread
1 x 3 second spray(s)
- Preheat oven to 200°C. Lightly spray a 3-cup (750ml) capacity ovenproof dish with oil. Combine apricots and blueberries in prepared dish.
- Combine hazelnut meal, flour, cinnamon and sugar in a large bowl. Using your fingertips, rub in spread until mixture resembles coarse breadcrumbs. Stir in almonds.
- Sprinkle crumble over fruit mixture. Bake for 20-25 minutes or until crumble is golden.