For something fruity and warm to sweeten winter evenings, crumbles are truly tops. Try this diabetes-friendly version.
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
Preheat oven to 180°C/160°C fan-forced. Grease a 6 cup-capacity ovenproof dish.
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.
Place apricot in prepared dish. Top with biscuit mixture. Bake for 25 minutes or until lightly browned. Serve.