Name: Apple & ginger muesli-topped crumble
Cook time: 1 h 30 min
Total time: 1 h 30 min
Cuisine: British
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; 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; reduced fat Greek yogurt or low fat natural yogurt

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.