Apricot, blueberry & nut crumble
Calorie controlled cooking spray
Apricots in juice, drained
2 can(s), small, (410g total)
125 g, frozen, thawed and drained
35 g, ground or blitzed to a fine crumb
Doves Farm Gluten & Wheat Free White Self-Raising Flour Blend
½ teaspoons, level
Light Brown Sugar
Low Fat Spread
Asda Flaked Almonds
- 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.
- 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.
- Top the fruit with the crumble mixture and bake for 20-25 minutes, or until golden and crunchy on top.