5 large red-skinned apples
1⁄3 cup firmly packed brown sugar
Light dairy spread, melted, to grease, plus 60g extra
1⁄4 cup passionfruit pulp
1⁄2 cup wholemeal self-raising flour
1⁄2 teaspoon ground cinnamon
1⁄4 teaspoon ground cardamom
1⁄3 cup traditional rolled oats
Reduced-fat natural yogurt, to serve
As seen in recipes+ magazine April 2013
1 Peel and core apples; cut into thin wedges. Place in a saucepan. Add 2 tablespoons of the sugar and 1⁄4 cup water. Bring to the boil over moderately high heat. Reduce heat to moderate. Cook, covered, for 12 minutes or until apples are just soft.
2 Preheat oven to 180C/160C fan forced. Grease base and sides of a 1.5-litre (6-cup) oval ovenproof dish with melted dairy spread. Spoon apple into prepared dish. Stir in passionfruit pulp.
3 Combine flour, cinnamon and cardamom in a bowl. Rub in extra dairy spread to make crumbs. Stir in remaining sugar and oats. Scatter oat mixture evenly over apples. Bake for 25 minutes or until golden brown and bubbly. Divide crumble among bowls. Top with yogurt to serve.
Nutrition/serve: 1060kJ; 5g fat (2g sat);
3g protein; 46g carbohydrate; 6.5g fibre