Apple, Blackberry and Raisin Crumble

It's quick and easy. - by Alison Roberts, Dietitian Lisa Urquhart

Apple, Blackberry and Raisin Crumble

Ben Dearnley

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COOK’S TIP: You can replace the frozen blackberries with fresh, or any other frozen berries, and the raisins with roughly chopped currants or sultanas.

Ingredients

3 Granny Smith apples, peeled, cored, cut into chunks

2 Tbsp water

1 Tbsp caster sugar or granulated sugar substitute

Pinch ground cinnamon

2 Tbsp raisins, roughly chopped

205g (11/ 2 cups) frozen blackberries

90g (1 cup) Vogel’s Golden Baked Cluster Crunch or gluten-free muesli

125ml (1/ 2 cup) low-fat vanilla custard or gluten-free custard, to serve

Method

Place the apples, water, sugar and cinnamon in a medium saucepan over medium heat. Simmer, covered, for 8-10 minutes or until the apples are just tender. Add the chopped raisins and stir well to combine.
Preheat oven to 180°C (fan forced). Spoon the apple mixture into a 1L (4-cup) ovenproof dish. Arrange blackberries over apple. Sprinkle over clusters or muesli. Bake for 15-20 minutes or until heated through and topping is golden. Serve with custard.

This is a recipe extract from the July/August issue of Diabetic Living. Available now in stores or online.

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