Serves: 4
Cook Time: 35 mins
  • 2 large Bramley apples
  • 3 eating apples such as Braeburn or Coxs
  • 50g soft brown sugar
  • 1/2tsp ground cinnamon
  • 80g pomegranate seeds
  • 50g whole oats
  • 25g ground almonds
  • 100g plain flour
  • 80g butter
  • 30g demerara sugar
Very Low Sodium
Nutrient Per 100g Per serving
Energy (KJ) 644 2237
Energy (KJ) 154 535
Fat (g) 6.0 20.9
Saturated Fat (g) 3.1 10.6
Carbohydrates (g) 24.4 84.9
Fibre (g) 2.4 8.4
Sugars (g) 13.7 47.9
Protein (g) 2.1 7.2
Salt (g) 0.1 0.3
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Juicy pomegranate seeds make a wonderful change from the average apple crumble


Preheat the oven to 180C/fan 160C/Gas 4. Peel and core the apples and chop into rough bite sized pieces, about 3cm cubes.
Place the apples, brown sugar and cinnamon in a saucepan with 2 tbsp water and gently cook the apples for just 6 - 8 minutes. Stir through the pomegranates and tip into an oven proof dish.
Place the oats, almonds and flour in a bowl and add the butter cubes. Rub the butter into the flour to create rough breadcrumbs and then stir through the sugar.
Sprinkle the crumble mixture over the apples to completely cover and place in the oven for 20 - 25 minutes until the topping is golden and crunchy and the apples are bubbling. Serve with ice cream, custard or thick cream.