Apple & ginger muesli-topped crumble
- Preparation and cooking time
- Cook: -
- Ready in about 1½ hours
- Easy
Ingredients
- 800g Bramley apples, peeled, cored and sliced
- 200ml unsweetened apple and mango pure fruit juice
- 1 piece stem ginger in syrup, finely chopped
- 1 tbsp syrup from the jar of stem ginger
For the topping
- 100g plain wholemeal flour
- 85g Olivio or Carapelli olive oil spread (59% vegetable fat), chilled
- 100g wholewheat muesli with no added salt or sugar
- 3 tbsp light muscovado sugar
- 25g sunflower seeds
To serve
- reduced fat Greek yogurt or low fat natural yogurt
Method
- STEP 1
Preheat the oven to 190C/gas 5/fan 170C. Put the apples in a 1.5 litre pie dish. Pour over the fruit juice, then add the ginger, and 1 tbsp of its syrup and stir together.
- STEP 2
Make the topping. Tip the flour into a large bowl. Add the fat and cut into small pieces using a round-bladed knife, so that it is evenly distributed through the flour. Stir in the muesli, sugar and sunflower seeds, then scatter evenly over the apples to cover them.
- STEP 3
Bake for 40-45 minutes until golden and crunchy on top. Leave to cool slightly for 5-10 minutes before serving with reduced fat Greek yogurt or low-fat natural yogurt.
