For something fruity and warm to sweeten winter evenings, crumbles are truly tops. Try this diabetes-friendly version.
Ingredients
1 wheat cereal biscuit, crushed
1/2 cup traditional rolled oats
1/2 cup wholemeal plain flour
1/4 cup firmly packed brown sugar
1 tsp mixed spice
1/4 cup chopped pistachio kernels
1/4 cup extra-light canola spread
1kg tub apricot halves in natural juice, drained
Directions
Step 1
Preheat oven to 180°C/160°C fan-forced. Grease a 6 cup-capacity ovenproof dish.
Step 2
Combine cereal, oats, flour, sugar, mixed spice and pistachios in a bowl. Add spread. Using fingertips, rub spread into flour mixture until mixture resembles breadcrumbs.
Step 3
Place apricot in prepared dish. Top with biscuit mixture. Bake for 25 minutes or until lightly browned. Serve.
