Peach and Raspberry Crumble

Ingredients

• 350 g of frozen raspberries (or frozen summer fruit mix)

• 75 g of plain flour

• 50 g of flora buttery

• 410 g of peach slices in juice, drained

• 30 g of demerara sugar

• 25 g of caster sugar

• 50 g of porridge oats

• 1 zest of an orange

4 servings

Calories~325 kcal

Protein~5 g

Carbs~54 g

Fat~10 g

Fiber~9 g

Sugar~25 g

Total recipe

Calories~1,300 kcal

Protein~20 g

Carbs~215 g

Fat~40 g

Fiber~35 g

Sugar~100 g

Method

• Step 1

  Preheat oven to gas mark 6/200°C/180°C fan/400°F.

• Step 2

  Place the fruit in a shallow ovenproof dish and sprinkle with the caster sugar.

• Step 3

  Rub the Flora Buttery into the flour until it resembles rough breadcrumbs (tip – use a fork to avoid messy fingers). Mix in the sugar, oats and orange zest. Spoon over the fruit mixture.

• Step 4

  Cook for 20 minutes – until the fruit is bubbling and the topping is golden.

• Step 5

  Serve with crème fraiche, fat free Greek yoghurt or low fat custard.