About this recipe:A delightful dessert that combines traditional bread pudding with apples and a crumbly streusel topping. If you want to roll out your own shortcrust pastry, use it to line a 23cm (9 in) baking dish.
245g (8 oz) apple purée
120g (4 oz) low-fat plain yoghurt
1 tsp vanilla extract
100g (4 oz) caster sugar
85g (3 oz) soft dark brown sugar
40g (1.5 oz) porridge oats
1 teaspoon ground cinnamon
130g (4.5 oz) bread cubes
2 apples - peeled, cored and chopped
4 tablespoons soft dark brown sugar
4 tablespoons plain flour
2 tablespoons butter
1 (240g) sweet shortcrust pastry case
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:1hr › Ready in:1hr20min
Preheat oven to 180 C / Gas mark 4.
In a medium mixing bowl stir together eggs, apple purée, yoghurt, vanilla extract, caster sugar, 85g brown sugar, oats and cinnamon. Stir in bread and apples. Pour into pastry case.
In another bowl, mix together the remaining brown sugar and flour. Rub in butter until mixture resembles coarse crumbs. Sprinkle on top of tart filling.
Bake in preheated oven for 1 hour or until top is golden and fruit is tender.