Fruit crumble

A warm winter favourite. Use any fresh, canned, stewed or bottled fruit you have on hand.

Cooking directions

• Preheat oven to 200 degrees.
• Drain fruit. Place drained fruit in an oven-proof dish.
• To make the crumble topping - mix rolled oats, flour, brown sugar, mixed spice, cinnamon and margarine together so it forms a crumb mixture (there should be no big lumps of margarine).
• Top fruit with crumble mixture.
• Bake for 20 to 30 minutes until the top is golden brown and crunchy.

Try:

• Adding 1/2 cup of dried fruit such as sultanas, chopped dates, or chopped apricots.
• Adding 1/2 cups walnuts to the crumble topping.
• Using canned fruit in juice or with no added sugar.

Tip:

• 3 cups of canned fruit is about two 410 gram cans.

Ingredients

3 cups canned, stewed or bottled fruit

1 cup rolled oats

1/2 cup wholemeal flour

1/2 cup brown sugar

1/2 teaspoon mixed spice

1/2 teaspoon cinnamon

100 grams margarine