Servings: 4 servings
- Apple Corer
- Medium Roasting Tray with Baking Paper
- Small Saucepan
- 4 large Granny Smith apples, unpeeled
- 200 g mixed frozen berries
- ½ orange, juice only of orange
- 2 tablespoons caster sugar
For the crumble topping :
- 2 tablespoons rolled oats
- 1½ tablespoons wholemeal plain flour
- ¼ teaspoon ground cinnamon
- 1½ tablespoons caster sugar
- 3 teaspoons slivered almonds
- 3 teaspoons margarine
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- Preheat oven to 200°C/180°C fan-forced (400°F ; Gas Mark 6).
- Line a medium roasting tray with baking paper. Cut tops off apples and use an apple corer or a small sharp knife to carefully remove core and 1 cm (⅜") of extra apple to make a hole that you are able to fill. Place the apples in the roasting tray.
- Put berries, orange juice and sugar substitute in a small saucepan. Cook, stirring occasionally, over medium heat for 4-5 minutes or until berries defrost and start to soften.
- Divide berries between holes in the middle of the apples. Spoon any extra juice and berries over the apple. Cover the pan with a piece of baking paper and a piece of foil to secure. Bake apples in oven for 20-25 minutes or until the apples are almost tender.
- Meanwhile, to make the crumble, combine the oats, flour, cinnamon, sugar and almonds in a small bowl. Add the margarine and use your fingers to mix until it Is well combined and sticks together.
- Remove the foil and paper from the apples. Sprinkle the crumble over the top of the apples.
- Increase oven to 220°C/200°C fan-forced (425°F ; Gas Mark 7 - 8) and return the apples to the oven. Bake for a further 8-10 minutes or until the crumble is golden and the apples are tender.
Serving: 1serving | Calories: 255.5kcal | Carbohydrates: 54.2g | Protein: 2.3g | Fat: 5.5g | Saturated Fat: 0.9g | Sodium: 38.5mg | Potassium: 337.8mg | Fiber: 8.2g | Sugar: 39.6g | Vitamin A: 314.4IU | Vitamin C: 20.2mg | Calcium: 31.9mg | Iron: 0.7mg
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