Inspired handmade crochet, unique items and gifts to buy

our blog

Quick, Simple, Healthy Fruit Crumble

If you are in a hurry or perhaps are on a tight budget here's a really quick and easy Fruit Crumble recipe that I make all of the time. It is perfect for midweek, and a way of getting 1 of your 5 day into you and the children :O) This reminds me of a simple 'war time' style recipe as it has few ingredients, uses up stale bread and is low in sugar. I love this kind of recipe!

Ingredients - Serves 4

Tinned Fruit (1 tin of peaches or pineapple chunks works well) 
1 box of frozen Raspberries or Cherries (microwave on high until soft and cooked through)
Some Fresh Fruit such as 2-3 eating apples
The end slice of a loaf of sliced bread (it can be stale), or 2 normal slices.
A couple of handfuls of porridge oats
A heaped dessert spoon of Flora (can be Flora Buttery or Flora Light too)
A couple of teaspoons of sugar

How to:

1. In a food processor whizz the slice of bread into fine breadcrumbs,  (or crumble with your fingers in a mixing bowl).
2 In a microwavable mixing bowl, mix the breadcrumbs and oats together and dollop on the Flora. Now microwave for about 40 seconds and stir the melted the Flora into the mixture. Keep microwaving and stirring the mixture in short bursts until it is golden and quite crispy.
3. Stir in a couple of teaspoons of sugar to this topping mixture
4. Now add the fruit of your choice to an ovenproof dish (Pyrex is good). 
5. Drain the tinned fruit and microwave until warm. If you are using the frozen or fresh fruit, pop it in the dish and microwave until soft and cooked through. Add a few teaspoons of sugar and a drop of water to the apples, the frozen fruit won't need anything added.
5. Once fruit is cooked or warmed through, pour the topping all over the fruit and microwave again to ensure the everything is nice and hot. Alternatively, you can put the crumble in the oven for an extra crispy top for about 10 minutes.

Serve with Custard or Cream

Why not check out yay retro! for a range of Vintage Pyrex dishes ideal for this recipe! 

blog comments powered by Disqus

« Back to all posts