Light summer crumble

Author: Diane Temple

Photographer: Cath Muscat

First published: Apr 2008

Serves: 4

Time to make: 12 mins

Total cost: $12.59 / $3.15 per serve

(at time of publication)

Ingredients

More weights & measures

cooking spray oil
4 peaches (about 150g each), stonepitXd and quartered
1 chip strawberries, halved (quartered if large) (or use frozen berries)
2 teaspoons vanilla essence
1 tablespoon castor sugar
2 tablespoons finely chopped toasted hazelnuts
2 tablespoons, finely chopped mint leaves
Low-fat vanilla yoghurt to serve

Instructions

1 Spray a 20x30x5cm baking dish (or any baking dish that fits the fruit in a single layer) with oil and place peaches and strawberries in the dish. Drizzle fruit with vanilla essence then sprinkle with sugar.

2 Place under a preheated grill for about 4-6 minutes, until fruit is coloured and syrup is bubbling. Sprinkle hazelnuts and mint over the top and serve with yoghurt.

HFG tip

If you like, grill fruit in individual dishes and serve topped with low-fat yoghurt. This recipe will also work well with nectarines, plums and raspberries.

Nutrition Info (per serve)

Calories 143cal

Kilojoules 600kJ

Protein 4g

Total fat 4.9g

–Saturated fat 0.4g

Carbohydrates 21.2g

–Sugars 21g

Dietary fibre 3.7g

Sodium 25mg

Calcium 85mg

Iron 1.1mg

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.

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