The crunchy, chocolatey crumble topping perfectly complements the soft sweet autumn fruits in this rework of a classic favourite.
- Preparation Time
- 20 min
- Cooking Time
- 40 min
- Cooling Time
- 12 min
- Skill Level
- Serving Size
- 3 pears
- 3 apples
- 150 g brown sugar
- 120 g flour
- 50 g crushed Koko Krunch® cereals
- 125 g soft butter (not melted)
- 1 tbsp cinnamon powder
- 1 packet of vanilla sugar
- 1 shortbread dough
- Start by preheating the oven to 180°C.
- Meanwhile, peel and cut the apples and pears into small cubes.
- Add a little fat in the frying pan and cook the fruits on a gentle heat for approximately 5 minutes, then sprinkle the vanilla sugar and cinnamon.
- Unroll your dough in a round pie dish and poke the bottom of the dough with a fork.
- Lay the fruit out evenly in the pan.
- Mix the flour, the crushed Koko Krunch® cereals and the rest of the brown sugar in a salad bowl.
- Then, add butter in little cubes and blend manually until you get a lumpy dough.
- Crumble the dough over the fruit so as to cover them completely.
- Put in the oven for 30 to 35 minutes depending on your oven’s output.
- Let the crumble cool and enjoy!
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As well as being a healthy choice for people who want to reduce the amount of gluten in their diet, or have coeliac disease or a gluten intolerance, Gluten Free Corn Flakes are fortified with B-vitamins, folic acid and iron
It’s too early to say. The science in this area is still emerging. There is evidence that low GI foods take longer to digest and help you feel satisfied for longer, but none that you’ll eat fewer calories at the next meal.
Not yet, but we will keep listening and responding to people’s needs.
The serving sizes mentioned on breakfast cereals can slightly differ, mainly due to differences in product density. Beyond its nutrients density, it’s also important for the portion size to suit the average cereal bowl. Some types of breakfast cereals, such as mueslis or granolas, are denser than traditional flakes; so a 30 g serving could look tiny and unrealistic in a bowl – that's why we use 45 g as a reference. These different serving sizes have been defined by the European cereals trade association and consistently applied by all industry members in Europe.
No. Even though some foods made with whole grain have a high GI, you can still benefit by including them in a healthy, balanced diet. Eating lots of whole grain can be good for the heart, even if the GI of the food is high. The whole population can benefit from eating more whole grain; the effect of low GI foods is still not clear.
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