Frying Pan Crumble Recipe
Serves: 4
Prep Time: 10 mins
Cook Time: 10 mins
- 50g butter
- 150g jumbo porridge oats
- 50g flaked almonds
- 50g soft light brown sugar
- 2tbsps honey
- 480g fruit bowl (assorted fruit)
- 200g pomegranate seeds
| Nutrient | Per 100g | Per serving |
|---|---|---|
| Energy (KJ) | 94 | |
| Fat (g) | 4.2 | |
| Saturated Fat (g) | 1.75 | |
| Carbohydrates (g) | 12.5 | |
| Fibre (g) | 1.5 | |
| Sugars (g) | 5 | |
| Protein (g) | 1.25 |
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This Frying Pan Pomegranate Crumble is a versatile and delightful dessert that can also be enjoyed for breakfast. The combination of toasted oats, almonds, assorted fruits, and vibrant pomegranate seeds creates a delightful texture and flavour profile. Serve it warm with your choice of accompaniment, such as ice cream, cream, custard, or thick Greek yoghurt. Indulge in this delicious treat that perfectly balances sweetness and crunchiness.
Method
Prepare the crumble topping: In a 23cm frying pan, heat half of the butter (25g) over medium heat until melted. Add the jumbo porridge oats and flaked almonds to the pan. Toss them well in the melted butter until they start to turn golden. Stir in the soft light brown sugar and honey. Continue to cook, stirring constantly, until the oats are golden and crunchy. This will take about 2-3 minutes. Remove the crumble topping from the pan and set it aside.
Cook the fruits: Add the remaining butter to the pan and melt it. Add the apple and orange slices from the fruit bowl to the pan and cook for 2-3 minutes until they turn golden. Add the remaining fruit from the fruit bowl and the pomegranate seeds to the pan. Toss everything together well.
Assemble the crumble: Sprinkle the toasted oats and almonds, covering the fruits well in the pan. Place the pan back on the heat for 5 minutes to warm up the crumble.
Serve: Serve the Frying Pan Pomegranate Crumble warm. It can be enjoyed with ice cream, cream, custard, or thick Greek yoghurt.