Frozen fruit crumble recipe
A quick store cupboard crumble, this works with whatever frozen fruit you have to hand – blueberries, blackberries, mixed berries, tropical fruit or classic rhubarb. The oaty topping makes it a much lighter dish and also quicker to put together.
Ingredients
- 320 g frozen pineapple
- 320 g frozen mango chunks
- 320 g frozen pitted cherries
- 2 limes, finely grated zest and juice
- 4 tbsp maple syrup
- 4 tbsp low fat spread
- 250 g porridge oats
- 75 g flaked almonds
- 50 g mixed seeds
- 11.3 oz frozen pineapple
- 11.3 oz frozen mango chunks
- 11.3 oz frozen pitted cherries
- 2 limes, finely grated zest and juice
- 4 tbsp maple syrup
- 4 tbsp low fat spread
- 8.8 oz porridge oats
- 2.6 oz flaked almonds
- 1.8 oz mixed seeds
- 11.3 oz frozen pineapple
- 11.3 oz frozen mango chunks
- 11.3 oz frozen pitted cherries
- 2 limes, finely grated zest and juice
- 4 tbsp maple syrup
- 4 tbsp low fat spread
- 8.8 oz porridge oats
- 2.6 oz flaked almonds
- 1.8 oz mixed seeds
Details
- Cuisine: British
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 45 mins
- Serves: 6
Step-by-step
- Preheat the oven to 190°C/170°C fan/375°F/gas mark 5. Tip the frozen fruit into a medium ovenproof dish.
- Add the lime zest and juice and 4 tbsp water. Toss until coated then spread out into an even layer.
- Pour the maple syrup into a bowl, add the low fat spread and mix until smooth. Add the oats, flaked almonds and seeds and stir until coated in the mixture.
- Spoon over the fruit and bake in the oven for 45 minutes until golden brown and piping hot. Serve hot, warm or cool.
- Allow to cool to room temperature then divide into portions and place in sealable containers. It will keep in the fridge for three days and up to one month in the freezer.
- To reheat, defrost overnight in the fridge. Alternatively, loosen the lid and place in the microwave on defrost for 5 minutes. Then heat on high for 1-2 minutes until piping hot.
Extracted from Eat Well for Less: Happy & Healthy by Jo Scarratt-Jones (BBC Books, £14.99). Photography by Andrew Burton.
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