Shopping list
450g (1lb) sharp dessert apples, peeled, cored & sliced
350g (14oz) frozen or canned blackberries in fruit juice
50g (2oz) Benecol® Buttery
50g (2oz) plain wholemeal flour
75g (3oz) porridge oats
30ml (2 tbsp) runny honey

Blackberry and apple crumble

15

PREP

25

COOK

STANOLS

4

SERVES

Description

A new take on an old favourite.

One serving contains 0.8g of your daily requirement of 1.5-3g of plant stanols.

Method

  1. Preheat oven to 190°C (375°F) Gas 5. Arrange the apple slices in the base of a 21.5cm pie plate. Defrost or drain the blackberries and sprinkle over the apples.
  2. Beat the remaining ingredients together until evenly blended but not a solid mass. Spoon or fork the crumble mixture evenly over the surface of the fruit to completely cover. 
  3. Bake in the oven for 25 minutes until golden brown.
  4. Serving suggestion: serve with low fat yoghurt or custard.

Blackberry and apple crumble

15

PREP

25

COOK

STANOLS

4

SERVES

Shopping list
450g (1lb) sharp dessert apples, peeled, cored & sliced
350g (14oz) frozen or canned blackberries in fruit juice
50g (2oz) Benecol® Buttery
50g (2oz) plain wholemeal flour
75g (3oz) porridge oats
30ml (2 tbsp) runny honey

Description

A new take on an old favourite.

One serving contains 0.8g of your daily requirement of 1.5-3g of plant stanols.

Method

  1. Preheat oven to 190°C (375°F) Gas 5. Arrange the apple slices in the base of a 21.5cm pie plate. Defrost or drain the blackberries and sprinkle over the apples.
  2. Beat the remaining ingredients together until evenly blended but not a solid mass. Spoon or fork the crumble mixture evenly over the surface of the fruit to completely cover. 
  3. Bake in the oven for 25 minutes until golden brown.
  4. Serving suggestion: serve with low fat yoghurt or custard.