Prep 10 mins
Cook 30 mins
I’ve been following the glycemic index diet for about ten years now. However, that doesn’t stop me loving dessert! I’ve adapted my grand mother’s apple crumble to suit the principles of the diet. It’s really easy and quick to make and taste oh so yummy. If you leave it out over night the crumble will be really moist the next day and I think its better like that!
- 1⁄2 cup buckwheat flour
- 1⁄2 cup whole wheat flour
- 1 cup quick oats
- 1 cup fructose (or other sugar substitute)
- 1⁄3 cup I Can't Believe It's Not Butter® Spread (or butter or margarine)
- 4 -5 cooking apples (I use Bramley)
- 2 cups raspberries
- Preheat oven to 180C.
- Pell and cut the apples and boil them for about 15 minutes.
- Melt butter in microwave for about 20 seconds.
- Combine the flour, oats and fructose in large bowl and mix well with hands.
- Add the melted butter and mix well with hands.
- Spread apples and raspberries in baking dish and pour the flour mixture on top.
- Cook for about 25-30 minutes depending on how crunchy you like it.
- Note: If you make a lot of crumbles it might be worth buying an Apple Peeler Corer Slicer (you can get them online) which will make cutting & peeling the apples almost joyful!