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1. Preheat oven to 180c or 160c fan. Grease a 20cm round springform pan. Line base and side with baking paper.
2. Beat butter, sugar and vanilla in a medium bowl with electric beaters until light and fluffy. Add eggs, one at a time, beating between additions until just combined. Stir in sifted self-raising flour and yoghurt, in two batches.
3. Spread mixture into prepared pan. Top with apple and blueberries. Rub extra butter into flour until it resembles coarse breadcrumbs. Stir in extra sugar, cinnamon and almonds. Sprinkle crumble mixture over fruit. Bake for about 1 hour 15 minutes or until cooked when tested with a skewer. Serve warm or cold.
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Serving Size: 1 Serving (148g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 460 | ||
Calories from Fat: 243 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27g | 36 % | |
Saturated Fat 14g | 70 % | |
Monounsaturated Fat 8.3g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 314.1mg | 97 % | |
Sodium 532.2mg | 18 % | |
Potassium 158.5mg | 4 % | |
Total Carbohydrate 43.3g | 13 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 41.6g | ||
Protein 12g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 460
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