LEVEL:
SERVES:
TOTAL TIME:
PREP TIME:
COOK TIME:
EASY
6
40 MINS
15 MINS
25 MINS
INGREDIENTS
FOR THE STEWED FRUIT:
500g strawberries, stems removed and chopped
350g blueberries
1 tsp cinnamon
Juice of 1 lemon
2 Tbsp honey
1 tsp vanilla essence
1 Tbsp corn flour
FOR THE WEET-BIX CRUMBLE:
6 WEET-BIX Wholegrain Wheat Biscuits, roughly crushed
¼ cup flour
1/2 cup mixed nuts, roughly chopped
2 Tbsp pumpkin seeds
2 Tbsp sunflower seeds
1 tsp cinnamon
2 Tbsp honey
½ cup melted butter plus extra for greasing
SERVING SUGGESTION:
Greek yoghurt
Drizzle of honey
METHOD
FOR THE STEWED FRUIT:
1. Preheat the oven to 180°C and grease a large baking dish with a bit on melted butter.
2. Add the chopped strawberries, blueberries, cinnamon, lemon juice, honey, vanilla and corn flour to large mixing bowl and mix until the fruit is well coated. Spoon the mixture into the prepared baking dish and set aside. *Chefs tip: the corn flour helps thicken the fruit juices as it cooks and holds it together.
FOR THE WEET-BIX CRUMBLE:
3. Mix the crushed Weet-Bix, flour, mixed nuts, seeds and cinnamon in a bowl.
4. In a separate bowl, combine together the honey and melted butter. Pour the mixture into the dry ingredients and mix until everything is well coated and you have a chunky, crumbly mixture.
*Chefs tip: Don't overmix otherwise the chunky bits with break apart.
5. Spread the crumble mixture over the fruit and bake for 20 - 25 minutes or until the fruit is soft and the top is golden and crisp.
6. Once cooled, divide the crumble into 6 prep ahead containers and refrigerate.
When ready to eat, serve warm or cold with a dollop of greek yoghurt and drizzle of honey and ENJOY!
High-Fibre WEET-BIX Crumble
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LEVEL:
EASY
SERVES:
6
TOTAL TIME:
40 MINS
PREP TIME:
15 MINS
COOK TIME:
25 MINS
High-Fibre WEET-BIX Crumble
INGREDIENTS
FOR THE STEWED FRUIT:
500g strawberries, stems removed and chopped
350g blueberries
1 tsp cinnamon
Juice of 1 lemon
2 Tbsp honey
1 tsp vanilla essence
1 Tbsp corn flour
FOR THE WEET-BIX CRUMBLE:
6 WEET-BIX Wholegrain Wheat Biscuits, roughly crushed
¼ cup flour
1/2 cup mixed nuts, roughly chopped
2 Tbsp pumpkin seeds
2 Tbsp sunflower seeds
1 tsp cinnamon
2 Tbsp honey
½ cup melted butter plus extra for greasing
SERVING SUGGESTION:
Greek yoghurt
Drizzle of honey
METHOD
FOR THE STEWED FRUIT:
1. Preheat the oven to 180°C and grease a large baking dish with a bit on melted butter.
2. Add the chopped strawberries, blueberries, cinnamon, lemon juice, honey, vanilla and corn flour to large mixing bowl and mix until the fruit is well coated. Spoon the mixture into the prepared baking dish and set aside. *Chefs tip: the corn flour helps thicken the fruit juices as it cooks and holds it together.
FOR THE WEET-BIX CRUMBLE:
3. Mix the crushed Weet-Bix, flour, mixed nuts, seeds and cinnamon in a bowl.
4. In a separate bowl, combine together the honey and melted butter. Pour the mixture into the dry ingredients and mix until everything is well coated and you have a chunky, crumbly mixture.
*Chefs tip: Don't overmix otherwise the chunky bits with break apart.
5. Spread the crumble mixture over the fruit and bake for 20 - 25 minutes or until the fruit is soft and the top is golden and crisp.
6. Once cooled, divide the crumble into 6 prep ahead containers and refrigerate.
When ready to eat, serve warm or cold with a dollop of greek yoghurt and drizzle of honey and ENJOY!