Apple and blueberry crisp
This is my go-to dessert and is a slightly healthier version of a crumble, incorporating muesli and ground almonds into the topping for an extra hit of protein and fibre. Using frozen fruit and cornflour in the filling is a clever way to create any kind of self-saucing pudding as once the fruit defrosts and breaks down in the oven, it creates a lovely thick syrup.
Place the plain flour, sugar, ground almonds and a pinch of salt in a large bowl and mix well.
Add the butter and rub into the flour mixture until it resembles breadcrumbs. Stir in the vanilla extract and muesli until well combined and set aside.
Place the apples and blueberries in a separate bowl and coat in the cornflour, cinnamon and orange zest. Stir well and spoon the fruit mixture into the bottom of an ovenproof dish.
Sprinkle the crumble mixture evenly on top and bake in a preheated oven at 180C for 35-40 minutes until the topping is golden and the fruit is bubbling at the side. Serve with yoghurt or dairy-free custard.
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