Healthy Fruit Crumble?

BlondeHeadOn

daska wrote: »

Dad used to eat Benecol under GP's instructions, his cholesterol was getting higher and higher. He ditched the benecol, switched to a low-carb diet and it's plummeted. Butter naturally contains the vitamins etc that legally have to be added to marge to make it less unhealthy...

I eat butter usually anyway, I buy the Benecol for my OH who needs to watch his cholesterol. Can't stand the stuff myself on bread etc., but it's fine in baking.

macky_12123

I read this recipe and it didn't use any sugar at all because the fruit itself is already sweet. You can use an apple or pear, then put some cinnamon for flavour. You can also use sunflower oil too. It is really healthy.

lostinrates

I cook rhubarb with five spice and ginger and serve with salmon and pak choi. The rhubarb curry really appeals to me!

absolutebounder

Fire_Fox wrote: »

Replace the sugar with xylitol or stevia or sucralose, sweeten with raisins or other dried fruit. Some of the butter can be replaced with coconut oil, switch white flour for some combination of wheatgerm, rolled oats, barley flour or stoneground wholewheat flour.

Hmmm
http://articles.mercola.com/sites/articles/archive/2000/12/03/sucralose-dangers.aspx

Xylitol is safe in the amounts found in foods. It seems safe as a medicine for most adults in amounts up to about 50 grams per day. Avoid higher doses. There is some concern that extremely high doses for long periods of time (more than three years) can cause tumors. Xylitol can cause diarrhea and intestinal gas. It is probably safe for children as a medicine in amounts up to 20 grams per day.
Special Precautions & Warnings:
Pregnancy and breast-feeding: Not enough is known about the use of xylitol during pregnancy and breast-feeding. Stay on the safe side and avoid use.

Pennylane

absolutebounder wrote: »

Hmmm
http://articles.mercola.com/sites/articles/archive/2000/12/03/sucralose-dangers.aspx

Xylitol is safe in the amounts found in foods. It seems safe as a medicine for most adults in amounts up to about 50 grams per day. Avoid higher doses. There is some concern that extremely high doses for long periods of time (more than three years) can cause tumors. Xylitol can cause diarrhea and intestinal gas. It is probably safe for children as a medicine in amounts up to 20 grams per day.
Special Precautions & Warnings:
Pregnancy and breast-feeding: Not enough is known about the use of xylitol during pregnancy and breast-feeding. Stay on the safe side and avoid use.

Your info is well out of date.
http://www.foodinsight.org/Resources/Detail.aspx?topic=Everything_You_Need_to_Know_About_Sucralose

I have been using it for the last year and feel fine. I use it to sweeten cooked fruit and every morning on my oat bran. I have not had one side effect.

I would rather use that than eat bread actually. We cut bread out last May and I have never felt better. I used to get diarrhoea, terrible indigestion, bloating and the most awful burping. All gone now and will never eat bread again.

ginnakitty

I use apples I would usually eat raw-so when used in an apple crumble no need to add any sweetners as they are sweet to begin with:)

absolutebounder

Pennylane wrote: »

Your info is well out of date.
http://www.foodinsight.org/Resources/Detail.aspx?topic=Everything_You_Need_to_Know_About_Sucralose

I have been using it for the last year and feel fine. I use it to sweeten cooked fruit and every morning on my oat bran. I have not had one side effect.

I would rather use that than eat bread actually. We cut bread out last May and I have never felt better. I used to get diarrhoea, terrible indigestion, bloating and the most awful burping. All gone now and will never eat bread again.

Rather you than me when it comes to adding Frankenstein chemicals to ones food.

Pennylane

absolutebounder wrote: »

Rather you than me when it comes to adding Frankenstein chemicals to ones food.

You obviously didn't read the link. It has been approved for use in over 80 countries and approved by the FDA (US Food and Drug Administration) for 14 years.

I think nicotine and alcohol are much more dangerous - neither of which I use.

marrowgirl

How about instead of crumble having the fruit stewed with some yoghurt on top and granola (or make your own). Sounds weird but I had some first in Pret and it was gorgeous so now I make it at home and DH loves it too (he is a real pudding fan)
Cook the fruit as normal, either adding stevia or a little sugar to taste. You won't need it as sweet as in the crumble as the yoghurt and granola/nuts are sweet and it needs a good contrast. Nom nom nom

MrsE_2

BlondeHeadOn wrote: »

I don't use sugar in the fruit, but the crumble I make with Benecol margarine. So it's lowering our cholesterol when we eat it, at least!

I cook a lot with Benecol (the original one), it works fine in cakes and other baking.

Expensive though, so I suppose not very MSE - the question was how to make fruit crumble healthier though, not cheaper ....

I've made apple crumbles using eating apples, so I wouldn't need to add extra sugar.
It wasn't that nice, very dry underneath, no fruity liquid.