Poached fruit crumble
200 ml, as purchased
2 medium, peeled, cored and cut into chunky wedges
3 medium, peeled, cored and cut into chunky wedges
4 small, destoned and quartered
4 individual, quartered
Plain White Flour
Light Brown Sugar
1 teaspoons, level
Low Fat Spread
0% fat natural Greek yogurt
- Put the apple juice, cinnamon stick and star anise in a saucepan and heat gently until it starts to simmer. Add the apples and pears. Add the plums and figs to the pan. Simmer for around 20 minutes until the fruit is tender, adding the blackberries for the last 5 minutes. Remove the fruit from the pan with a slotted spoon and set aside. Continue cooking the liquid until it reduces to a sticky syrup. Remove the cinnamon and star anise, then pour the syrup over the fruit.
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Mix the porridge oats, flour, sugar and cinnamon together in a bowl. Rub in the low-fat spread using your finger tips, until the mixture resembles coarse breadcrumbs.
- Put the poached fruit into a 20cm x 22cm dish. Scatter over the crumble and bake for 20-25 minutes, until golden brown. Serve with 1 tablespoon yogurt per serving.