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Yorkshire Recipes

Apple and Blackberry Crunch
Spring is here, the flowers are out - fresh local produce is all about!
A perfect Autumnal combination - with an unexpected crunch

by Annie Stirk
Serves 4

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Preperation time 15 minutes
Cooking time 10 minutes

50g/2oz unsalted butter
225g/8oz luxury muesli
sprigs of mint
low fat yoghurt
50-125g/2-4oz unrefined light muscavado sugar
225g/8oz blackberries or blueberries or a small pack of frozen (defrosted) fruits of the forest
2-3 tablespoons runny honey
900g/2lbs Bramley cooking apples
rind and juice of 1 lemon

1. Peel, core and slice the apples, place in a pan, dowse with plenty of lemon juice, add the sugar, a couple of tablespoons of water and cook until soft and pulpy. Cool
2. Fold in the blackberries (reserve a few). Meanwhile heat a frying pan, add the butter and honey, fold in the muesli and cook for a few minutes until glossy and crunchy
3. Layer the apple and blackberry mix into individual glasses or dishes with the honey, muesli mix, top with a dollop of low fat yoghurt and a sprig of mint

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