Donna Hay: Basics To Brilliance Kids

For a fruity dessert, try Donna Hay's yummy blueberry and apple crumble recipe.


  • 300g pink lady apples (about 4 apples)

  • 2 cups (300g) frozen blueberries

  • 1/3 cup (80ml) maple syrup

  • 1 teaspoon vanilla extract

  • Crumble topping

  • 80g unsalted butter, chopped

  • 1 cup (90g) rolled oats (stars of the show)

  • ½ cup (40g) flaked almonds (crunch!)

  • ½ teaspoon ground cinnamon (optional)

  • ¼ cup (35g) self-raising (self-rising) flour

  • 1/3 cup (80ml) maple syrup


  • 1.

    Preheat oven to 180°C (350°F).

  • 2.

    With a small sharp knife, cut the apples into quarters and remove the cores. Chop into 1cm cubes.

  • 3.

    Place apples and blueberries in a big bowl, add the maple and vanilla and toss to combine with a wooden spoon. Set aside.

  • 4.

    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.

  • 5.

    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.

  • 6.

    With oven gloves on, remove the crumbles from the oven. Serve warm, topped with a scoop of vanilla ice-cream.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 826kj
  • Fat Total 36g
  • Saturated Fat 12g
  • Protein 15g
  • Carbohydrate 118g
  • Sugar 60g
  • Sodium 13mg

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.

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For more recipes like this, purchase your copy of Donna Hay's new cookbook, 'Basics to Brilliance Kids' at or from your favourite book store.

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