Apricot, Blueberry and Nut crumble
found in Desserts - Winter Warmers
 | 5 SPs |  | Vegetarian |  | Gluten Free |
Prep: 10 minutes
Cook: 25 minutes
Difficulty:
Moderate
Ingredients
- 8 sprays calorie controlled cooking spray
- 410g tinned apricot halves, drained
- 125g frozen blueberries, thawed and drained
- 35g hazelnuts, blitzed to a fine crumb
- 45g gluten-free self-raising flour
- 1⁄2 tsp cinnamon
- 2 tbsp brown sugar
- 40g low-fat spread
- 11⁄2 tbsp flaked almonds
Directions
1
Preheat the oven to 200°C / 180°C (fan oven) / 395°F / Gas Mark 6. Lightly mist an ovenproof dish with cooking spray. Put the apricots and blueberries in the dish and distribute evenly across the base.
2
Combine the ground hazelnuts, flour, cinnamon and sugar in a large bowl. Using your fingertips, rub in the low-fat spread until the mixture resembles coarse breadcrumbs. Stir in the almonds.
3
Top the fruit with the crumble mixture then bake for 20-25 minutes, or until golden and crunchy on top.
