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.
Directions
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Place the plain flour, sugar, ground almonds and a pinch of salt in a large bowl and mix well.
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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.
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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.
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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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