Apple and Blackberry Oat Crumble

Preparation 20 minutes
Cooking 25 minutes
Serves 8

 Ingredients For the filling

7 Braeburn apples, chopped
4 teaspoons of table-top sweetener
1 teaspoon ground cinnamon
100g blackberries
50ml water

Ingredients for the crumble

60g porridge oats
120g plain flour
40g muscovado brown sugar
2 teaspoons table-top sweetener
1 teaspoon cinnamon
75g low fat spread  

  • Preheat the oven to 200°C/180°C fan. 
  • Peel the apples and chop them into 2cm chunks.  Sprinkle 4 teaspoons of sweetener and 1 teaspoon of cinnamon, then cover and stew in 50ml water on a medium heat until the apples soften.  Check and stir every few minutes.  Once they become soft enough to crush easily with a spoon, turn the heat off and leave to cool. 
  • Whilst the apples are being stewed, prepare the crumble.  Combine the porridge oats and plain flour together in a large bowl.  Add the sweetener, cinnamon and muscovado brown sugar and mix thoroughly using a spoon.  Using your fingertips, add the spread and knead the with the flour and oat mixture to form a crumbly, moist texture until it resembles breadcrumbs. 
  • Pour the stewed apples into an ovenproof dish, mix in the blackberries, and sprinkle the crumble topping over it, then bake for 25 minutes until golden and biscuit-like on top.  If preferred, dust with a pinch of icing sugar and drizzle a tablespoon of low-fat custard to serve. 

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