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Photo of Apricot, blueberry and nut crumble by WW

Apricot, blueberry and nut crumble

6
Points®
Total Time
35 min
Prep
10 min
Cook
25 min
Serves
6
Difficulty
Easy
A tasty and warming way to enjoy winter fruit is in a crumble with hazelnut and cinnamon topping.

Ingredients

Apricot, canned in natural juice, drained

410 g, (1x410g can)

Frozen blueberries

125 g, thawed, drained

Hazelnut meal

⅓ cup(s), (35g)

Gluten free self-raising flour

⅓ cup(s), (50g)

Ground cinnamon

½ tsp

Brown sugar

2 tbs

Reduced fat oil spread

2 tbs

Flaked almonds

1½ tbs

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 200°C. Lightly spray a 3-cup (750ml) capacity ovenproof dish with oil. Combine apricots and blueberries in prepared dish.
  2. Combine hazelnut meal, flour, cinnamon and sugar in a large bowl. Using your fingertips, rub in spread until mixture resembles coarse breadcrumbs. Stir in almonds.
  3. Sprinkle crumble over fruit mixture. Bake for 20-25 minutes or until crumble is golden.

Notes

SERVING SUGGESTION: No-added-sugar low-fat vanilla ice-cream.

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