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Blueberries and Apple Crisp




Source of Recipe


Sainbury's


List of Ingredients




For the crumble crisp:
75g plain flour
50g butter
50g wholewheat muesli
100g demerara sugar

For the fruit filling:
½ x 250g punnet blueberries
4 large Bramley apples, peeled, cored and sliced

Recipe



Preheat the oven to 200°C, 400° F, Gas Mark 6.

Place the plain flour into a mixing bowl and rub in the butter until the mixture resembles fine breadcrumbs, then add in the muesli and half the sugar.

Arrange half the fruit in a 1.2 litre ovenproof pie dish, then sprinkle with the remaining sugar and top with the remaining fruit.

Spoon the crumble mixture over the fruit and lightly press it down. Place in the oven and cook for 45-50 minutes. Serve immediately with creme fraiche.