Ever since I started making crumbles from about 10 years old, they’ve never fallen out of my favoruites spot.
A hot, sweet crumble and tangy lemon tart are, to this day, my crème de la crème of desserts… though lemon tart is just a little tricker to make healthy!
That’s why at New Years Eve just gone and most other dinner parties, a crumble is my go-to. It’s so simple whilst still tasting utterly heavenly AND you guessed it, guilt-free! So when I was set to task at making a delicious and healthy Marks & Spencer dessert using fresh ingredients, this was always going to be the winner!
I’ve called this Apple & Blueberry ‘crumb’ instead of crumble because I’ve created the recipe so that the top layer is a little less thick than your usual. In my opinion, it’s the perfect combination to have the nutty crunch but let the cinnamon and maple stewed fruits take centre stage.
Instead of just plain oats, I picked up M&S’s “Make It Your Own” Multigrain muesli which is the same one I used for the homemade cinnamon and maple crunch. Having just a few more textures and different tastes really sets this Apple and Blueberry Crumb apart from the rest!
I’m sure most of you are very capable cooks but sometimes it is lovely to have a recipe that really is as simple as it looks, especially if you prefer the whole ‘prepared’ approach! With a reason to bake this or not, I love having a tray of crumble in the fridge to quickly heat up when I want something sweet after dinner. You can also freeze the recipe and bring it out for a rainy day!
I hope you love this recipe as much as I do! This is my last recipe for now with Marks & Spencer’s fresh ingredients but I have some really amazing ones to come in the next few weeks so stay tuned for more!
Tomorrow you’ll be able to read all about the detox I went to in Spain at SHA wellness so make sure you’re my subscribed to my newsletter on the homepage for instant updates!
Remember all these ingredients can be bought from Marks & Spencer Food Hall at Mall of Emirates, as well as Festival City and Ibn Battuta Mall.
- 3 pink lady apples
- 150g blueberries
- 200ml boiling water
- 1 tsp cinnamon
- 1 tsp maple syrup
- ⅓ cup or 35g pecans
- 1 cup or 120g muesli mix oats
- 1tbs maple syrup
- Peel, core and cut the apples into squares.
- Add them to a pot with the boiling water, cinnamon and maple syrup.
- Leave to simmer for 5 minutes until the apples have softened.
- Pour the whole pot, including boiling liquid, into a ceramic heavy-based dish and scatter over the fresh blueberries.
- Make the crumble topping by adding all the ingredients to a blender and pulse for 30 second until well combined.
- Top the apples and blueberries with the crumble and place in the oven.
- Bake for 15 minutes and then cover the dish with foil to prevent the topping from burning. Bake for a further 15 minutes until hot throughout.
- Serve hot, with fresh greek yoghurt or ice-cream.