Apricot, blueberry & nut crumble

5
Total Time
35 min
Prep
10 min
Cook
25 min
Serves
6
Difficulty
Easy
Fancy a sweet, comforting pud? This clever crumble uses frozen and tinned fruit, plus almonds for extra crunch. It couldn’t be easier to make – and it’s gluten-free too. Result!

Ingredients

Calorie controlled cooking spray

4 spray(s)

Apricots in juice, drained

2 can(s), small, (410g total)

Blueberries

125 g, frozen, thawed and drained

Hazelnuts

35 g, ground or blitzed to a fine crumb

Doves Farm Gluten & Wheat Free White Self-Raising Flour Blend

45 g

Ground Cinnamon

½ teaspoons, level

Light Brown Sugar

2 tablespoons

Low Fat Spread

40 g

Asda Flaked Almonds

25 g

Instructions

  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Lightly mist a 750ml-capacity ovenproof dish with cooking spray. Put the apricots and blueberries in the dish and distribute evenly across the base.
  2. Combine the ground hazelnuts with the flour, cinnamon and sugar in a large bowl. Using your fingertips, rub in the spread until the mixture resembles coarse breadcrumbs. Stir in the almonds.
  3. Top the fruit with the crumble mixture and bake for 20-25 minutes, or until golden and crunchy on top.

Notes

COOK’S TIP FOR EXTRA INDULGENCE, SERVE WITH A SCOOP OF LOW-FAT VANILLA ICE CREAM FOR AN EXTRA 4 SMARTPOINTS PER SERVING.

Start eating better than ever!