Always check the labels of the products you use.
Method
- 1
Heat the oven. Heat the oven to 190C/170 fan/gas 5. Toss this apples using the sugar and put in a (2 tbsp) 23cm round baking dish no less than 5cm deep, or one 20cm square dish.
- 2
Finish. Flatten down using your hand in order to prevent too much crumble falling through. Set the flour plus 110g sugar in a bowl using a good pinch of salt, slice in this butter plus rub it in using your fingertips till the mixture looks as if it were moist breadcrumbs.
- 3
Blend. Shake the bowl plus any big bits will come in order in order to this surface – rub them in. Alternatively, pulse in a processor till sandy (don’t over-process).
- 4
Blend (2). Tip the crumb blend over the apples in order to form a pile in the middle, next use a fork to even out. Lightly push the surface using this back of this fork so the crumble holds together plus goes crunchy, next gently drag this fork over this top for a decorative finish.
- 5
Bake. Scatter the oats and demerara over uniformly, if you wish. Stand on a baking tray and set in the heated oven for 35-40 minutes, till the top is amber plus this apples feel very soft when you insert one little, sharp knife.
- 6
Finish (2). Leave till it is cold for 10 minutes before serving.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Low salt: 0.01 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 168 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
24.5 g per serving
49 % of the 50 g daily maximum · 98 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 392 kcal |
| Protein | 3.7 g |
| Carbohydrate | 61.7 g |
| of which sugars | 34.5 g |
| of which free sugars | 24.5 g |
| Fat | 15.5 g |
| of which saturates | 9.4 g |
| Fibre | 3.3 g |
| Salt | 0.01 g |
Protein per 100 kcal
0.9 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
