Peach & Apple Crumble Recipe
Ingredients
| 1 cooking apple | ||
| Eating apples | 2 | |
| Cold water | 1/2 Cup (16 tbs) | |
| 14 oz/400 g canned peach slices in fruit juice, drained | ||
| Scant 5/8 cup all-purpose flour | ||
| Rolled oats | 5/8 Cup (16 tbs) | |
| Generous 1/4 cup firmly packed raw brown sugar | ||
| 2 oz/55 g polyunsaturated spread | ||
| Custard made with skim milk, lowfat plain mascarpone cheese, or yogurt, to serve | ||
Directions
1. Preheat the oven to 375°F/190°C. Peel, core, and slice the apples and put into a small pan with the water. Bring to a boil, then cover and let simmer, stirring occasionally, for 4-5 minutes, or until just tender. Remove from the heat and drain away any excess liquid. Stir the drained peach slices into the apple and transfer the fruit to a 4-cup ovenproof dish.
2. Meanwhile, combine the flour, oats, and sugar in a mixing bowl. Rub in the spread with your fingertips until the mixture resembles fine bread crumbs.
3. Sprinkle the crumble topping evenly over the fruit and bake in the preheated oven for 20 minutes, or until golden brown. Serve warm with custard made with skim milk, or lowfat plain mascarpone cheese, or yogurt.This dessert is best eaten on the day it is made—any leftover crumble should be stored in the refrigerator and consumed within 24 hours.
2. Meanwhile, combine the flour, oats, and sugar in a mixing bowl. Rub in the spread with your fingertips until the mixture resembles fine bread crumbs.
3. Sprinkle the crumble topping evenly over the fruit and bake in the preheated oven for 20 minutes, or until golden brown. Serve warm with custard made with skim milk, or lowfat plain mascarpone cheese, or yogurt.This dessert is best eaten on the day it is made—any leftover crumble should be stored in the refrigerator and consumed within 24 hours.
Chef
