Apple and blueberry crumble

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A bowl of yogurt accompanies a dish of fruit and crumble

6 serves

20 m

35 m

Ingredients

1 kg (5-6) Granny Smith apples, peeled and cut into 2 cm pieces
¼ cup water
2 tbs raw sugar
125 g punnet blueberries

Topping

⅓ cup (55 g) wholemeal plain flour
1 cup (95 g) no-added sugar natural muesli
¼ cup raw sugar
1 tsp ground cinnamon
¼ cup (60 g) reduced-fat margarine
½ cup reduced-fat Greek yoghurt, to serve

Method

Step 1

Place apples, water and sugar in a large saucepan. Bring to the boil. Reduce heat. Cover and cook for 8-10 minutes, stirring occasionally, until apples are just tender. Remove. Stir in blueberries.

Step 2

Transfer apple and blueberry mixture to a shallow ovenproof dish (6-cup capacity).

Step 3

To make topping, process flour, muesli, sugar, cinnamon and margarine in a food processor until well combined. Sprinkle over apple and blueberries.

Step 4

Bake in 180 °C oven for 20 to 25 minutes, or until topping is crisp and browned. Serve warm with yoghurt.

Tips

For a delicious variation, replace apples and blueberries with pears and raspberries.

Tasks for kids

Measure flour, muesli, sugar and cinnamon (ingredient preparation)
Sprinkle topping over fruit (Step 3)

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