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This heart healthy recipe uses whole-wheat flour and oat bran - as a result it's a great source of fibre. This recipe is delicious made with a variety of seasonal fruit. Try locally grown peaches or pears in place of the apples, and blueberries or strawberries in place of the raspberries.
Tip: Double the recipe for the crumble topping and freeze half in a re-sealable freezer bag. The next time you want to make this recipe, all you have to do is slice the fruit and add the topping directly from the freezer!
|1/2 cup / 125 ml||whole wheat flour|
|3/4 cup / 175 ml)||rolled oats|
|1/2 cup / 125 ml||oat bran|
|1 tsp / 5 ml||cinnamon|
|1 tsp / 5 ml||ground cloves|
|1 tsp / 5 ml||vanilla extract|
|3 tbsp / 45 ml||maple syrup|
|2 tbsp / 25 ml||canola oil|
|8 cups / 2 litres||peeled and sliced apples|
|1 cup / 250 ml||raspberries|
In a large bowl, combine flour, oats, oat bran, cinnamon, cloves, vanilla, maple syrup and canola oil. Mix until crumbly.
In an 8 x 8 inch (2 L) glass baking dish, combine apples and raspberries. Sprinkle crumble mixture over fruit.
Bake for 40 to 50 minutes, or until fruit is soft and the top begins to brown.
Per serving: 235 cal, 5 g pro, 7 g total fat (1 g saturated fat), 45 g carb, 7 g fibre, 0 mg chol, 3 mg sodium
Good source of: vitamin K, magnesium
Low in sodium
Low in saturated fat
Low in cholesterol
Very high source of fibre
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