Apple-Boysenberry crumbleSubmitted by: PHRASER
IntroductionYou can use any berry, or rhubarb, to replace the boysenberries - or you can replace each cup of berries with one apple. Reheats well. You can use any berry, or rhubarb, to replace the boysenberries - or you can replace each cup of berries with one apple. Reheats well.
3 apples (any kind)
2 cups frozen unsweetened boysenberries
10 tablespoons Splenda
1/2 cup plain flour (you can use wholemeal if you want)
3/4 cup quick-cooking rolled oats
100mL canola oil (or enough to bind mixture slightly - use less if you like)
1/4 cup of water
Cinnamon (if desired)
Vanilla essence (if desired)
Slice and core apples (peel first if desired), place with berries in a baking dish (I use a round 30cm diameter, 5cm deep one).
In a mixing bowl, combine splenda, flour and oats (and cinnamon, if using). Add oil little by little, and mix well. When mixture is 'crumbly', stop adding oil (it won't form a dough or batter - it will just look like crumbs).
Spread the mixture on top of the apples.
Put a dash of vanilla (if using) in the water, and pour evenly over the top of the crumble.
Bake uncovered until fruit is tender - 30 minutes or so.
Great as a dessert or breakfast.
Serve with icecream, custard, plain or vanilla yoghurt.
Number of Servings: 8
Recipe submitted by SparkPeople user PHRASER.