Peach and blueberry crumble

Serves 4

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If you train really hard, you can be constantly looking for ways to boost your carbohydrate intake. It′s easy to get stuck in a rut food–wise as you rely heavily on the usual carbohydrate suspects. Try this low–fat, high–carb healthy crumble. Using muesli instead of oats means the topping is still low glycaemic index (releases energy slowly, so great for exercise) but needs less fat and sugar added to keep it tasty. The blueberries are a rich source of antioxidants needed to keep the immune system strong.

 

Ingredients

4 peaches, finely sliced
150g blueberries
1 tsp cinnamon
1 tsp ground ginger
50g olive oil spread
200g muesli
1 tbsp sugar
50g ground almonds

 

Method

Preheat the oven to 180°C/Gas Mark 4.

Place the peach slices into a lightly greased ovenproof dish, mix in the blueberries and sprinkle over the spices.

Gently melt the olive oil spread in a saucepan and mix in the muesli, sugar and ground almonds. Mix well until all the ingredients are coated with the spread.

Spoon evenly over the fruit and bake for 25 minutes.