Tropical crumble slice recipe

  • Serves 16 squares
  • 20 mins to prepare and 50 mins to cook
  • 242 calories / serving
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Preheat oven to Gas Mark 4, 190°C, fan 170°C. Line a 20cm (8in) tin with nonstick baking paper. Melt the butter and mix in the flour and sugar. Press into the tin to cover the bottom evenly. Bake for 15mins until golden.

Put the dried fruit, granulated sugar and 200ml (1⁄3pint) water into a pan and simmer for 10mins so the fruit plumps up.

Make the crumble. Rub together the butter and flour. Stir in the muscovado sugar and muesli.

Spoon the fruit onto the biscuit base and scatter over the crumble. Bake for 20-25mins until golden.

Cool in the tin, then cut into squares.

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  • Ingredients

  • 90g (3½oz) butter
  • 180g (6oz) plain flour
  • 90g (3½oz) caster sugar
  • 1 x 300g pack Island Mix dried fruit
  • 100g (3½oz) dried mango, chopped
  • 2tbsp granulated sugar
  • For the crumble

  • 90g (3½oz) butter
  • 4tbsp light brown muscovado sugar
  • 45g (1½oz) fruit and nut muesli
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  • Energy 1018kj 242kcal 12%
  • Fat 9.7g 14%
  • Saturates 5.6g 28%
  • Sugars 27.9g 31%
  • Salt 0.1g 1%

of the reference intake
Carbohydrate 38.8g Protein 1.9g Fibre 2g

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