Apple & mixed berry crumble with nuts and seeds

Name: Apple & mixed berry crumble with nuts and seeds
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4
Ingredients: 1 large Bramley apple peeled, cored and cut into chunks; 350 g frozen Essential Mixed Berries, defrosted; 1 orange (or large tangerine), scrubbed, zest and juice; 3 tbsp light muscovado sugar; 50 g wholemeal plain flour; 1 tsp ground cinnamon; 50 g roasted chopped hazelnuts; 50 g mixed seeds; 50 g jumbo porridge oats; 2 tbsp cold-pressed rapeseed oil; 25 g flaked almonds; Strained Greek yogurt, to serve

Mary Gwynn's crumble is her way of increasing the number of plants she eats a week. It uses handy bags of frozen fruit, and the nuts and seeds can vary, depending on what you have in.

3 out of 5 stars(1) Rate this recipe

VegetarianHealthyLow in saturated fat2 of your 5 a day14 plant varieties

Serves4
CourseDessert
Prepare10 mins
Cook50 mins
Total time1 hr
Plusdefrosting

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 large Bramley apple peeled, cored and cut into chunks
350g frozen Essential Mixed Berries, defrosted
1 orange (or large tangerine), scrubbed, zest and juice
3 tbsp light muscovado sugar
50g wholemeal plain flour
1 tsp ground cinnamon
50g roasted chopped hazelnuts
50g mixed seeds
50g jumbo porridge oats
2 tbsp cold-pressed rapeseed oil
25g flaked almonds
Strained Greek yogurt, to serve

Preheat the oven to 190ºC, gas mark 5. Arrange the apple and berries with any juices in a 1.5L, shallow ovenproof dish. Sprinkle with the orange zest and juice and 1½ tbsp sugar.
Put the flour and cinnamon into a mixing bowl, mix in the hazelnuts, seeds and oats, then stir in the remaining sugar. Sprinkle with the rapeseed oil and stir together with a knife blade until the mixture resembles coarse breadcrumbs. Scatter it over the fruit to cover completely, then scatter over the almonds.
Bake for 45-50 minutes, or until the top is golden and the fruit tender, then serve with the yogurt.

Cook’s tip

This is a great recipe for using up leftover Christmas nuts and seeds nearing their best before date. Almonds, hazelnuts or a mix all work here. You can also substitute any fruit that needs using up such as pears, apples or plums for the Bramley apple and any of the excellent frozen fruit mixes. Increase the amount of sugar if the fruit is a little sourer, such as currants.

Typical values per serving when made using specific products in recipe