2 oz (50 g) polyunsaturated margarine
2/3 cup (100 g) 4 oz plain wholemeal flour (whole grain)
2 tbsp (25 g) 1 oz light muscovado sugar
1 tsp (5 ml) ground cinnamon
2.5 ml (1/2 tsp) Mixed Spice (All Spice / Pumpkin pie spice) 25 g (1 oz) stoned (seeded) dates, rinsed and finely chopped
15 g (1/2 oz) walnuts, chopped
2 cup (225 g) 8 oz eating apples, cored and sliced
8 oz (225 g) raspberries or strawberries
2/3 cup (100 g) 4 oz plain wholemeal flour (whole grain)
2 tbsp (25 g) 1 oz light muscovado sugar
1 tsp (5 ml) ground cinnamon
2.5 ml (1/2 tsp) Mixed Spice (All Spice / Pumpkin pie spice) 25 g (1 oz) stoned (seeded) dates, rinsed and finely chopped
15 g (1/2 oz) walnuts, chopped
2 cup (225 g) 8 oz eating apples, cored and sliced
8 oz (225 g) raspberries or strawberries
method
1. Rub the margarine into the flour until the mixture resembles fine breadcrumbs.
2. Stir in the sugar, cinnamon, mixed spice, dates and walnuts and mix thoroughly together.
3. Put the apples and berries into a 900 ml (1 1/2 pint) pie dish.
4. Spoon over the crumble mixture and press down lightly until smooth.
5. Bake at 200°C (400°F) mark 6 for 20-25 minutes, until the fruit is just tender.
6. Serve hot with custard or low-fat natural yogurt.
2. Stir in the sugar, cinnamon, mixed spice, dates and walnuts and mix thoroughly together.
3. Put the apples and berries into a 900 ml (1 1/2 pint) pie dish.
4. Spoon over the crumble mixture and press down lightly until smooth.
5. Bake at 200°C (400°F) mark 6 for 20-25 minutes, until the fruit is just tender.
6. Serve hot with custard or low-fat natural yogurt.
serving amount
serves 4
rate this recipe
6.2
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