Apricot, blueberry and nut crumble
6
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 6 • Difficulty: Easy
A tasty and warming way to enjoy winter fruit is in a crumble with hazelnut and cinnamon topping.
Ingredients
Apricot, canned in natural juice, drained
410 g, (1x410g can)
Frozen blueberries
125 g, thawed, drained
Hazelnut meal
⅓ cup(s), (35g)
Gluten free self-raising flour
⅓ cup(s), (50g)
Ground cinnamon
½ tsp
Brown sugar
2 tbs
Reduced fat oil spread
2 tbs
Flaked almonds
1½ tbs
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C. Lightly spray a 3-cup (750ml) capacity ovenproof dish with oil. Combine apricots and blueberries in prepared dish.
2
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.
3
Sprinkle crumble over fruit mixture. Bake for 20-25 minutes or until crumble is golden.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.