Blueberry oat crumble
Enjoy this slightly decadent, but healthy-ish, dessert for one. It can also be made gluten and nut-free.
Serves: 1
Time to make: 35 mins
Hands-on time: 10 mins
Ingredients
- 2 teaspoons caster sugar
- 2 teaspoons cornflour
- pinch of ground cinnamon
- 1 cup frozen blueberries
- 2 teaspoons lemon juice
- 1 small scoop reduced-fat vanilla ice-cream, to serve
- Oat crisp
- 2 tablespoons rolled oats
- 1½ tablespoons plain flour
- 1 tablespoon slivered almonds (optional — see tip)
- 2 teaspoons caster sugar
- 1 tablespoon reduced-fat spread
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Instructions
1 Preheat oven to 180°C. Combine sugar, cornflour and cinnamon in a bowl. Add blueberries and toss to coat. Add lemon juice and toss to coat. Place the blueberries in a single-serve ovenproof dish.
2 Make oat crisp: Combine oats, flour, almonds and sugar in a bowl. Add spread. Using fingertips, rub to combine. Scatter the oat mixture over the blueberry mixture. Bake pudding for 25 minutes, or until golden and the filling is hot. Serve with vanilla ice-cream.
HFG tip
For a nut-free option, replace almonds with a further tablespoon of oats. You can also use gluten-free flour in this recipe.
Nutrition Info (per serve)
-
Calories 399cal
-
Kilojoules 1666kJ
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Protein 7.0g
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Total fat 10.2g
-
–Saturated fat 2.4g
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Carbohydrates 67.6g
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–Sugars 40.9g
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Dietary fibre 5.2g
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Sodium 58mg
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Calcium 79mg
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Iron 1.3mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
