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Apricot and banana crumble
Time required:50 minServings:For 4 servings
Ingredients
Apricot and banana crumble
For the filling

395 g can apricot halves, in fruit juice, halved
2 ripe bananas, peeled and chopped
4 tablespoons water
1 tablespoon honey

For the topping

125 g butter, softened
175 g flour
50 g demerara sugar
Pinch of ground mixed spice

To decorate

A few mint leaves, little triangles of lemon and a little grated lemon rind.
Directions
Preheat oven to 180ºC. Place the apricots and banana pieces in an ovenproof dish, pour over the water and honey. To make the topping, rub the butter into the flour with your fingertips until it resembles breadcrumbs. Fold in the sugar and mixed spice. Spoon the topping over the fruit filling. Cook in the oven for 30 minutes or until golden. Decorate as illustrated. Serve hot or cold with fat-free fromage frais.

Energy 237kcal, Protein 5,5g, Carbohydrate 35g, Fat 9g, Fibre 2g.

Calculated to include 50g fat-free fromage frais (one heaped tablespoon) per serving.
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