80g (½ cup) wholemeal plain flour
75g (½ cup) self-raising flour
70g light margarine
80ml (1⁄3 cup) low-fat milk
500g white-fleshed plums, flesh sliced
350g Granny Smith apples, peeled, quartered, cored, thickly sliced
1 Tbsp caster sugar
2 Tbsp water
Pinch ground cinnamon
Pinch ground ginger
40g (1 cup) Special K, lightly crushed
45g (½ cup) rolled oats
2 Tbsp brown sugar
1 tsp ground cinnamon
2 Tbsp honey
60g egg, lightly whisked
1 Tbsp low-fat vanilla custard, per serve (optional)
Preheat oven to 190°C (fan-forced). Line a 16 x 26cm (base measurement) lamington pan with baking paper, allowing it to overhang the sides.
2. To make base, combine flours in a medium bowl. Add margarine and, using fingertips, rub in until well combined. Stir in milk (mixture is wet). Spread mixture over lined pan. Bake for 10-12 minutes or until base is lightly golden and cooked through.
3. Meanwhile, to make filling, put the plums, apples, sugar, water, cinnamon and ginger in a medium saucepan. Cover and bring to a simmer over medium heat. Reduce heat to medium-low and cook, covered, for 8-10 minutes or until fruit is soft. Transfer to a bowl to cool slightly.
4. To make crumble topping, combine Special K, oats, sugar and cinnamon in a medium bowl. Stir in honey and egg.
5. Spoon filling over base of prepared pan. Top with crumble. Bake for 15 minutes or until crumble is golden. Set aside in pan for 20 minutes. Carefully lift out onto a board; cut into pieces. Serve warm, or at room temperature. Serve with custard, if desired.
COOK'S TIP: Keep in an airtight container in the fridge for up to 5 days.
Nutrition Info PER SERVE (slice only): 586kJ, protein 3g, total fat 3.4g (sat. fat 0.8g), carbs 23g, fibre 3g, sodium 80mg • Carb exchanges 1½ • GI estimate medium
Nutrition Info PER SERVE (with custard): 658kJ, protein 4g, total fat 3.5g (sat. fat 0.9g), carbs 26g, fibre 3g, sodium 99mg • Carb exchanges 1 2/3
• GI estimate medium