There is nothing quite like digging into a steaming hot bowl of fruit crumble to make you feel happy and this slimming world fruit crumble recipe not only tastes great but is also low in syns making it a top choice for anyone looking for a sugar fix but without the guilt!
The type of fruit that you use in a crumble really should depend on the time of the year as this is a great recipe to use up gluts of fruit that you may have. If you have been out picking blackberries then use them, if you have lots of apples on the tree in your garden then use those instead but for this fruit crumble recipe I am using pears and rhubarb simply because I love the blend of the two fruits together to create a sweet but sharp fruit crumble recipe.
You can mix together any types of fruit that you like for a fruit crumble recipe but just make sure to check the syns in the fruit before you tuck in. Also, when using less sweet fruits you may want to add more sugar to make it more enjoyable and this needs to be also taken into consideration.
The best part of any fruit crumble recipe has to be the topping (come on admit it!). The sweet and crunchy topping is the perfect accompaniment to the juice fruit and is the bit we all keep on coming back for more of!
A traditional fruit crumble recipe would use a large amount of butter and sugar but to keep things a little less syn and calorie filled I have swapped these for low fat margarine and artificial sugar. It may not be as rich as the usual crumbles but it still has that beautiful texture and taste that we all love so much.
This fruit crumble recipe is really easy to put together and if there are children in the house they will love rubbing together the mixture to make the crumble making this recipe one for all the family to enjoy at every stage.
- 900g rhubarb
- 300g pears
- 1 orange
- 8 tbsp artificial sugar
- 30g low fat margarine
- 60 g flour
- Start by preparing your fruit for the fruit crumble recipe. Wash the rhubarb and cut the stalks into pieces about 5cm long each.
- Peel the pears, remove the cores and then cut into small chunks
- In a medium pie dish place the rhubarb and the pear and then sprinkle over 6tbsp of the artificial sugar and mix it well.
- Now take the orange and squeeze the juice over the top of the fruit
- Place the fruit into the oven and cook at 180º for about 10 minutes
- While the fruit is softening make the crumble mixture by putting the low fat margarine, the remaining artificial sugar and the flour into a bowl.
- Use your fingers to rub the mixture together until it forms a breadcrumb like consistency
- Take the fruit out of the oven and sprinkle over the crumble topping
- Return the fruit crumble to the oven and cook for another 10 minutes until the topping begins to turn golden in colour.
- Serve either hot or cold
Total syns per serving: Original 6, Green 6