Preparation time 15 minutes
Cooking time 40–45 minutes
1 dessert apple, peeled, cored and sliced
25 g (1 oz) ready-to-eat dried apples, chopped (optional)
400 g (13 oz) can pear halves in juice, drained with 4 tablespoons juice
reserved, roughly chopped
200 g (7 oz) ripe plums, halved, stoned and quartered
25 g (1 oz) raisins or golden raisins
75 g (3 oz) wholemeal flour
50 g (2 oz) rolled oats
25 g (1 oz) bran
pinch of salt
50 g (2 oz) pecan nuts, chopped
2 tablespoons soft dark brown sugar
¾ teaspoon mixed spice
75 g (3 oz) butter, melted
Put all of the prepared fruit and raisins into a shallow, rectangular ovenproof
dish, approximately 28 x 20 cm (11 x 8 inches). Drizzle over the reserved pear
Mix together the dry topping ingredients in a large bowl. Pour over the melted
butter and combine until the mixture resembles large breadcrumbs. Sprinkle over
the fruit and press down firmly.
Place in a preheated oven, 180°C (350°F), Gas Mark 4, for 40–45 minutes or
until golden and crisp. Serve with fat-free Greek yogurt, if liked.
For forest fruit & clementine crumble, replace the fresh and dried fruits with
450 g (14 ½ oz) frozen forest fruits, thawed and drained of excess liquid. Slice 2 clementines into segments, discarding the pith, and mix with the forest fruits.
Spread the fruit over the base of the ovenproof dish, cover with the crumble topping and bake as above.