Apricot, blueberry & nut crumble
6
Points®
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
Blueberries
125 g
Hazelnuts
35 g
Doves Farm Gluten & Wheat Free White Self-Raising Flour Blend
45 g
Ground Cinnamon
0.5 teaspoon(s), level
Light Brown Sugar
2 tablespoon(s)
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.
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