Pear & blueberry crumbles
Calorie controlled cooking spray
5 medium, peeled, cored and cut into small chunks (you'll need 400g prepared weight)
2 teaspoons, level
Plain White Flour
Low Fat Spread
50 g, chilled
30 g, blanched and chopped
- To make the crumble, put the flour into a bowl, add the low-fat spread and rub together using your fingertips until clumps form. Add the oats and hazelnuts and stir to combine, then stir in 60g maple syrup until everything is well combined. Chill in the fridge while you prep the filling.
- Mist 6 x 250ml ramekins with cooking spray. In a medium bowl, mix together the pears, blueberries, vanilla and 1 tsp maple syrup. Divide the mixture between the prepared ramekins, then spoon over the chilled crumble filling.
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the ramekins on a baking tray and cook in the oven for 20 minutes, or until the filling is bubbling and the crumble topping is crisp and golden. Remove from the oven and let cool slightly before serving.