Fruit Crisp Bake

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Fruit Crisp Bake
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
320
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie320 kcal(15 %)
Protein2.97 g(3 %)
Fat10.65 g(9 %)
Carbohydrates55.15 g(37 %)
Sugar added21.66 g(87 %)
Roughage2.43 g(8 %)
Vitamin A93.35 mg(11,669 %)
Vitamin D0 μg(0 %)
Vitamin E0.49 mg(4 %)
Vitamin B₁0.19 mg(19 %)
Vitamin B₂0.14 mg(13 %)
Niacin2.2 mg(18 %)
Vitamin B₆0.06 mg(4 %)
Folate54.63 μg(18 %)
Pantothenic acid0.21 mg(4 %)
Biotin1.53 μg(3 %)
Vitamin B₁₂0.02 μg(1 %)
Vitamin C4.65 mg(5 %)
Potassium167.52 mg(4 %)
Calcium112.24 mg(11 %)
Magnesium11.92 mg(4 %)
Iron1.47 mg(10 %)
Zinc0.22 mg(3 %)
Saturated fatty acids6.43 g
Cholesterol27.11 mg
Author of this recipe:

Ingredients

for
6
Ingredients
3.333 cups
cooking apples (peeled and cored)
2 tablespoons
2 tablespoons
superfine caster sugar
1 ¼ cups
0.333 cup
¾ cup
to serve

Preparation steps

1.
Heat the oven to 190°C|170°C fan|375°F| gas 5.
2.
Chop the apples into small pieces and mix with the sugar. Place into a small oven proof pie dish. Sprinkle over the water.
3.
Put the flour into a bowl and rub in the butter. Mix in the brown sugar. Spoon the crumble evenly over the fruit and cook for about 30 minutes until the fruit is soft and the crumble golden.
4.
Serve with Greek yogurt.
5.
Variation
6.
Peach and raspberry crumble
7.
In place of the apples use 5–6 firm but ripe peaches, peeled, stoned and chopped, plus 2 handfuls fresh raspberries. Place in the dish without any sugar and only 1 tbsp water. Proceed as in main recipe.