I have had quite a few requests recently for some real British favourites…and since it is British food fortnight it seems apt to revisit the fruit crumble and make it bariatric friendly.
The secret I believe is in making the fruit the show piece, reducing the sugar and fat to a minimum, and looking at the ratio of crumble to fruit and making the former smaller than usual.
So what we have is a wonderful fruity base…deep and moreish (using a mixture of apple varieties for some softness and also some bite) and just enough topping to make the crumble have some crispness. Adding a few nuts to the topping encourages this but also adds some valuable protein.
As for the crowning glory…well you couldn’t do much better than some low-fat and low-sugar custard but I like a dollop of 0% fat thick Greek yogurt.
BEST-EVER BARIATRIC APPLE & RAISIN CRUMBLE
700g/11/2 lb Bramley apples, peeled, cored and sliced
225g/1/2 lb Cox’s apples, peeled, cored and sliced
2 tbsp granulated Splenda sweetener (or to taste)
1 tsp ground cinnamon
25g/1 oz seedless raisins
75g/3 oz low-fat spread
100g plain flour/1 cup all-purpose flour
100g wholemeal flour/1 cup wholewheat flour
3 tbsp Splenda granulated sweetener
25g/1/4 cup flaked almonds
1. Preheat the oven to 20o C/400 F/gas mark 6.
2. Mix the apples with the Splenda, cinnamon and raisins and place in a baking dish.
3. To make the crumble, rub the low-fat spread into the flours until the mixture is the texture of fine breadcrumbs. Stir in the Splenda and almonds. Sprinkle on top of the fruit and bake until the fruit is soft and the crumble is golden and crunchy, about 25-30 minutes.
4. Serve hot with custard, low-fat ice cream or yogurt.
WLS PORTION: 1/2
V suitable for Vegetarians
* suitable for freezing
CALORIES PER PORTION: 267
Image copyright of Bariatric Cookery (UK) Ltd