Thursday, 3 October 2013

Comforting crumbles


At HFG we love finding ways to make our favourite dishes healthier. From satisfying pies to decadent desserts, we believe that with a bit of nutritional tinkering most culinary treats can be enjoyed as part of a balanced diet.
In our November issue, we put the spotlight on fruit crumbles and our chefs surpassed themselves when experimenting with healthier fillings and toppings. In fact, they managed to concoct so many delicious variations there wasn’t enough room for all of them in the magazine. But we didn’t want you to miss out, so we thought we’d share the leftovers with you here. A serving of either crumble contains one of your 5-a-day and is low in saturates and salt.

Apple and raspberry
Serves: 6
Prep: 5 min
Cook: 20 min

400g tin sliced apples
200g frozen raspberries
60g caster sugar, plus 1tbsp extra
60g self-raising flour
40g rolled oats
30g low-fat spread
1tsp vanilla extract
6 small scoops low-fat ice cream, to serve


1 Preheat the oven to 190°C/fan 170°C/gas 5. Combine the tinned apples, frozen raspberries and the 1tbsp caster sugar in a 1.25 litre baking dish.
2 Put the flour and oats into a mixing bowl, then rub in the spread with your fingertips until the mixture resembles breadcrumbs. Stir in the remaining 60g sugar.
3 Sprinkle the vanilla extract over the fruit, then add the crumble topping. Bake for 20 min or until golden. Serve with the ice cream.       

Per serving: 238kcal, 3.7g protein, 4.9g fat, 2.4g saturates, 35.1g sugar, 3.9g fibre


Strawberry and almond
Serves 6
Prep: 10 min
Cook: 25 min

125g reduced-calorie strawberry jam
500g strawberries, halved
25g toasted flaked almonds
60g caster sugar, plus 1tbsp extra
60g self-raising flour
40g rolled oats
30g low-fat spread
1tsp vanilla extract
6 small scoops low-fat ice cream, to serve


1 Preheat the oven to 190°C/fan 170°C/gas 5. Warm the jam in a saucepan, then add the strawberries and stir to combine. Transfer to a 1.25 litre baking dish.
2 Put the flour and oats into a mixing bowl. Rub in the spread until the mixture resembles breadcrumbs, then stir in the sugar and almonds. Sprinkle over the strawberry mixture, then bake for 20 min or until golden. Serve with the low-fat ice-cream.

Per serving: 258kcal, 4.8g protein, 7.2g fat, 2.6g saturates, 34g sugar, 3.1g fibre

Pick up the November issue of Healthy Food Guide magazine for eight more variations including a classic apple and sultana and an exotic pineapple, rum and raisin.

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