For a fruity dessert, try Donna Hay's yummy blueberry and apple crumble recipe.
Preheat oven to 180°C (350°F).
With a small sharp knife, cut the apples into quarters and remove the cores. Chop into 1cm cubes.
Place apples and blueberries in a big bowl, add the maple and vanilla and toss to combine with a wooden spoon. Set aside.
To make the crumble topping, place the butter in a small saucepan over low heat and stir with the wooden spoon until melted. Place the oats, almonds, cinnamon, flour and maple in a medium bowl. Add the melted butter and mix really well to combine.
Divide the apple mixture between 4 shallow, 1-cup-capacity (250ml) ovenproof dishes. Spoon the crumble topping onto the fruit, making sure it’s nice and even. Place the dishes on a baking tray and bake for 25 minutes or until golden and the fruit is soft.
With oven gloves on, remove the crumbles from the oven. Serve warm, topped with a scoop of vanilla ice-cream.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
For more recipes like this, purchase your copy of Donna Hay's new cookbook, 'Basics to Brilliance Kids' at donnahay.com.au or from your favourite book store.
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