THOSE five portions of fruit and vegetables we are encouraged to eat daily can taste so much better mingled with other ingredients.
The Bramley Apple Information service has produced a delicious pudding which is quick to make, contains lots of fruit and has the added bonus of a crunchy topping which features protein-filled almonds.
Bramley and Raspberry Cinnamon Crunch Crumble
675g (1 lb) Bramley apples, peeled, cored and sliced
175g (6oz) Frozen raspberries, defrosted
25g (1oz) Caster sugar
225g (8oz) Plain flour
50g (2oz) Demerara sugar
1 tsp Ground cinnamon
100g (4oz) Butter
25g Porridge oats
25g Flaked almonds
PREHEAT the oven to 190C/fan 170C/Gas Mark 5. Place the Bramleys and raspberries in a large ovenproof dish, add the caster sugar and toss together until the fruit is coated.
Place the flour, sugar and cinnamon in a food processor, add the butter and blend until the mixture resembles crumbs. If you don't have a food processor, rub the butter, cut into cubes, into the flour and cinnamon with your fingertips. Stir in the oats and almonds and scatter over the fruit.
Bake for 25-30 minutes or until golden brown. Serve warm with vanilla ice cream or spoonfuls of clotted cream.
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