SERVES 6 | PREP TIME: 10 MINS | BAKING TIME: 15 MINS

This is thinner than your average fruit crumble and so quicker to bake.

Ingredients:

• 2 cups fresh or frozen blueberries

• 4 tbsp water

• 2 tbsp cornflour

• 3 tbsp soft brown sugar

• ½ tsp ground cinnamon

• ¼ cup wholemeal self-raising flour (or add ½ tsp baking

• powder to plain wholemeal flour)

• ½ cup rolled oats

• 2 level tbsp margarine

Instructions:

1. Preheat the oven to 200°C.

2. Mix your cornflour and 2 tbsp water into a paste.

3. In a small saucepan, combine blueberries, 1 tbsp sugar, cinnamon, and water. Mix well. Bring to a boil, then reduce heat and simmer for five minutes with the lid on. Take off the heat and mix cornflour and water paste through the fruit mix.

4. In a medium bowl, combine wholemeal self-raising flour, oats, and 2 tbsp sugar. Melt the margarine (see note below on cooking margarine) and stir through the dry ingredient mix.

5. Spoon in the berries and smooth out to cover the base of the baking dish OR individual ramekins.

6. Sprinkle dry mix over the blueberries.

7. Bake for 15 minutes or until the top is golden.

Tip: If you are used to cream with your crumble, use low-fat natural yogurt instead.

DIETITIAN'S TIP

For best results in your baking, be sure to check that your margarine is made from a monounsaturated oil such as olive or canola and contains 70% fat. Lower fat content may result in a dry product.

NUTRITION PER SERVE: ENERGY 877kJ (210kCal) | PROTEIN 3.6g | FAT 5.3g (SAT FAT 1.1g) | CARBOHYDRATE 34g (SUGARS 13.4g) | SODIUM 99mg