Baked Fruit Crisp

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Baked Fruit Crisp
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
632
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie632 kcal(30 %)
Protein10.62 g(11 %)
Fat25.32 g(22 %)
Carbohydrates93.76 g(63 %)
Sugar added37.72 g(151 %)
Roughage8.65 g(29 %)
Vitamin A219.89 mg(27,486 %)
Vitamin D0 μg(0 %)
Vitamin E1.08 mg(9 %)
Vitamin B₁0.21 mg(21 %)
Vitamin B₂0.16 mg(15 %)
Niacin2.19 mg(18 %)
Vitamin B₆0.08 mg(6 %)
Folate52.49 μg(17 %)
Pantothenic acid0.39 mg(7 %)
Biotin0.38 μg(1 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C25.92 mg(27 %)
Potassium460.11 mg(12 %)
Calcium151.52 mg(15 %)
Magnesium24.53 mg(8 %)
Iron3.4 mg(23 %)
Zinc0.33 mg(4 %)
Saturated fatty acids4.11 g
Cholesterol0 mg

Ingredients

for
4
For the filling
18 ounces Rhubarb (cut into 3 cm|1" pieces)
2 cups Cranberry
4 tablespoons sugar
½ Orange (juice)
For the crumble
½ cup sugar
1 ½ cups rolled oats
cup all-purpose flour
½ cup vegan Margarine (melted)
How healthy are the main ingredients?
RhubarbCranberryMargarinesugarsugarOrange

Preparation steps

1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Butter a baking dish.
2.
For the filling: mix together the rhubarb, cranberries, sugar and orange juice. Put into the baking dish.
3.
For the crumble: mix all the ingredients together until crumbly. Sprinkle over the fruit.
4.
Bake for 20-25 minutes until the rhubarb is tender and the crumble is golden.