Apple and blueberry crumble cake
(at time of publication)
- 1 cup unsweetened apple juice
- 4 tablespoons cornflourcornstarchX
- 1 tablespoon sugar
- ½ teaspoon cinnamon
- 1 teaspoon vanilla essence
- 4 apples, peeled, thinly sliced
- 1 ¼ cups flour
- ¾ cup (70g) ground almonds
- 2 teaspoons sugar
- 2 tablespoons low-fat plain yoghurt
- 3 tablespoons liquid honey
- 100g reduced-fat spread, softened
- ⅓ cup sugar
- 1 egg
- 1 cup self-raising flour
- 100ml skim milk
- 300g fresh blueberries (or frozen, defrosted)
1 Preheat oven to 180°C. Line the base of a 20cm-round springform cake tin with baking paper.
2 To make filling, combine 1/3 cup apple juice with cornflour and mix well. Set aside. In a saucepan combine remaining apple juice, sugar, cinnamon and vanilla and bring to the boil. Reduce heat and stir in cornflour mixture. Stir continuously until mixture thickens. Remove from heat. Add to apple slices and mix to coat slices.
3 To make crumble combine flour, almonds and sugar in a bowl. Add yoghurt and honey. Rub with your fingertips to form a crumble consistency.
4 To make base, combine spread and sugar in a bowl. Beat until pale and creamy. Add egg and beat to combine. Fold in flour and add milk. Mix gently.
5 Pour base mixture into prepared tin and level with a knife. Spread apple filling over base then scatter crumble mixture on top. Bake for 1 hour 10 minutes or until a knife comes out clean. Leave to cool on a wire rack.
6 Decorate with blueberries then serve slices with yoghurt if preferred.
Remember, a dish like this is an ocassional treat rather than an everyday meal.
Nutrition Info (per serve)
Total fat 12g
–Saturated fat 2g
Dietary fibre 3g
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