“This contains far less fat than a traditional apple and blackberry crumble, thanks to our special topping. Cornflakes add lots of crunch but not too many calories.”


05-cornflakes75g caster sugar

1/2 tsp ground cinnamon

finely grated zest of 1/2 lemon

1 tbsp cornflour

450g Bramley cooking apples (about 2 medium apples)

300g fresh blackberries

25g fridge-cold butter, cut into cubes

25g plain flour

100g cornflakes

1 Preheat the oven to 200C/Gas 6. Mix the sugar, cinnamon, lemon zest and cornflour in a large bowl.

2 Peel, quarter and core the apples, then cut them into rough 1.5cm chunks and add them to the spiced sugar.

3 Add the blackberries and toss everything well together. Tip the apple and blackberry filling into a 1.5 litre pie dish or divide it between individual ramekins. Make sure you scrape all the sugary juices on top of the fruit too.

4 Put the butter, flour and cornflakes in a bowl and rub together between your fingertips until the mixture resembles coarse breadcrumbs. This should only take 2–3 minutes.

5 Scatter the cornflake mixture evenly over the filling. Bake in the centre of the oven for 30 minutes or until the crumble filling is bubbling, the fruit is tender and the topping is golden brown. Serve with low-fat custard or half-fat crème fraîche if you like, but don’t forget that these add extra calories so watch it!

192 calories per portion

Recipe extracted from the NEW book The Hairy Dieters Eat for Life by Si King and Dave Myers. £14.99. ebook £7.99 Weidenfeld & Nicholson.

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