Fruit Crumble
Prep: 10 mins
Cook: 25 mins
6 serves Serves: 6
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A healthy dessert with a crunchy cinnamon crust, loaded with apricots.
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Ingredients

  • 2 cups canned apricots in natural juice
  • 2 tbs margarine
  • 1/2 cup plain flour
  • 1/4 cup sugar
  • 1 tsp ground cinnamon

Method

  1. Preheat oven to 180ºC. Drain canned fruit, dice and spread over ovenproof dish.
  2. In a mixing bowl rub margarine into flour until it looks like bread crumbs.
  3. Stir in sugar and cinnamon.
  4. Sprinkle crumble mixture over fruit and press down lightly.
  5. Bake until top is brown and crisp.

Recipe from Deadly Tucker cookbook (Aboriginal & Torres Strait Islander-FOODcents manual, 2006), North Metropolitan Health Service, Department of Health WA, reproduced with permission.


Variation: Replace canned apricots with apples, peaches or pears.
  • recipe step image
    Ingredients
  • recipe step image
    Equipment
  • recipe step image
    Drain canned fruit, dice and spread over ovenproof dish.
  • recipe step image
    Rub margarine into flour until it looks like bread crumbs.
  • recipe step image
    Stir in sugar and cinnamon.
  • recipe step image
    Sprinkle crumble mixture over fruit and press down lightly, bake.

Nutrition Information

per serving per 100g
Energy 659 kJ 583 kJ
Protein 1.9 g 1.7 g
Fat, total 4.6 g 4 g
— saturated 1 g 0.9 g
Carbohydrate 26.6 g 23.5 g
— sugars 17 g 15 g
Sodium 38.5 mg 34 mg
Fibre 2 g 1.8 g

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