Apple & ginger muesli-topped crumble
- Preparation and cooking time
- Cook: -
- Ready in about 1½ hours
- Easy
Skip to ingredients
- 800g Bramley applespeeled, cored and sliced
- 200ml unsweetened apple and mango pure fruitjuice
- 1 piece stem gingerin syrup, finely chopped
- 1 tbsp syrupfrom the jar of stem ginger
For the topping
- 100g plain wholemeal flour
- 85g Olivio or Carapelli olive oilspread (59% vegetable fat), chilled
- 100g wholewheat muesliwith no added salt or sugar
- 3 tbsp light muscovado sugar
- 25g sunflower seeds
To serve
- reduced fat Greek yogurtor low fat natural yogurt
Nutrition: per serving
- kcal308
- fat15g
- saturates3g
- carbs58g
- sugars11g
- fibre6g
- protein6g
- salt0.46glow
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.
