Apple & Ginger Muesli-topped Crumble Recipe

Ingredients

800g Bramley apples , peeled, cored and sliced

200ml unsweetened apple and mango pure fruit juice

1 piece stem ginger in syrup, finely chopped

1 tbsp syrup from the jar of stem ginger

FOR THE TOPPING100g plain wholemeal flour

85g Olivio or Carapelli olive oil spread (59% vegetable fat), chilled

100g wholewheat muesli with no added salt or sugar

3 tbsp light muscovado sugar

25g sunflower seeds

TO SERVE

reduced fat Greek yogurt or low fat natural yogurt

Method

Preheat the oven to 190C/gas 5/fan 170C.

Put the apples in a 1.

5 litre pie dish.

Pour over the fruit juice, then add the ginger, and 1 tbsp of its syrup and stir together.

Make the topping.

Tip the flour into a large bowl.

Add the fat and cut into small pieces using a round-bladed knife, so that it is evenly distributed through the flour.

Stir in the muesli, sugar and sunflower seeds, then scatter evenly over the apples to cover them.

Bake for 40-45 minutes until golden and crunchy on top.

Leave to cool slightly for 5-10 minutes before serving with reduced fat Greek yogurt or low-fat natural yogurt.

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