SINGLETONS' SKINNY APPLE CRANBERRY & CINNAMON CRUMBLE: lower-fat & sugar

Oh so dependable, so delicious, fruit crumbles...but skinnier

Individual Crumbles  (with one-dish option)
'Excellent' Taster

Fruit crumbles are such a lovely dessert - hot and comforting -  and there are so many variations, you could have one a week for months without getting bored.  They're also wallet-friendly - bags of apples and pears are so reasonable these days - and you can dress them up with dried or frozen fruit and nuts.  Or not, as you wish.

They're healthy, stuffed with naturally sweet fresh fruit, and when you make your own you control the amount of fat and sugar, fibre (replace some flour with wholemeal) without affecting levels of crunchiness and flavour.  

1-dish Pear & Blueberry Crumble 

Apple Cinnamon Cranberry Crumble was cobbled together for a Sunday lunch.  It makes four individual crumbles or a single dish. (See Tips) The individual crumbles win the 'Wow' test but are a bit more of a faff to prepare.  


Cost: £2'ish
Makes: 4 small or one large crumble enough for 2-3 people; recipe multiples easily 

Ingredients:

     110gm/3.8oz plain flour
     35gm/1.2oz wholemeal flour
     min 2 - max 4 tbsp brown sugar

     50-60gm/1.7-2.1oz cold unsalted butter, in small cubes 

    generous handful dried cranberries (or other dried fruit), refreshed in boiling water 5 mins and drained (opt)

    2 good-sized or  4-5 small apples, as ripe as possible

    zest and juice of orange

    1-2 tsp cinnamon 

    1/2 tsp nutmeg

flaked almonds

Method:

1. Make crumble: mix flours and sugars; rub in 2/3 of the butter until the size of peas; add the rest of the butter, rub in but leave some cubes larger than the others -- this makes for a lovely clumpy topping; set aside
2. Generously butter 4 tart tins or one 6in/15cm dish
3. Layer the cranberries on the bottom
4. Peel apples; quarter; remove cores; cut into generous bite-size chunks; mix in spices and orange, distributing evenly 
5. Cover cranberries evenly with apples
6. Sprinkle over crumble mix, then flaked almonds
7. Bake until beautifully brown: (i) air fryer - 20 mins at 155c/310f; then 10 mins at 180c/350f  OR (ii) oven - 35-45 mins
8. Serve warm as is or with custard, cream or ice cream

Comments: 
'Excellent. I do like your cooking.' Retired priest

Tips:

• If serving wheat-phobes, bake and serve the fruit & topping separately; the topping is spread out on a baking tray lined with greaseproof paper and baked 15-20 mins; watch carefully or it could burn
• Use any other combination of fruit: pear and blueberry; plum and pineapple; peach and strawberry 

More fruity desserts on NavBar: Recipes 1

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This recipe has  been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.