80 g (½ cup) wholemeal plain flour
75 g (½ cup) self-raising flour
70 g light margarine
80 ml (⅓ cup) low-fat milk
500 g white-fleshed plums, flesh sliced
350 g Granny Smith apples, peeled, quartered, cored, thickly sliced
1 tbsp caster sugar
2 tbsp water
1 pinch ground cinnamon
1 pinch ground ginger
40 g (1 cup) Kellogg's Special K lightly toasted rice and whole wheat cereal flakes
45 g (½ cup) rolled oats
2 tbsp brown sugar
1 tsp ground cinnamon
2 tbsp honey
1 egg (60g), lightly whisked
1 tbsp prepared light vanilla custard
Preheat oven to 190°C (fanforced). Line a 16 x 26cm (base measurement) lamington pan with baking paper, allowing it to overhang the sides.
To make base, combine flours in a medium bowl. Add margarine and, using fingertips, rub in until well combined. Stir in milk (mixture is wet). Spread mixture over lined pan. Bake for 10-12 minutes or until base is lightly golden and cooked through.
Meanwhile, to make filling, put the plums, apples, sugar, water, cinnamon and ginger in a medium saucepan. Cover and bring to a simmer over medium heat. Reduce heat to medium-low and cook, covered, for 8-10 minutes or until fruit is soft. Transfer to a bowl to cool slightly.
To make crumble topping, combine Special K, oats, sugar and cinnamon in a medium bowl. Stir in honey and egg.
Spoon filling over base of prepared pan. Top with crumble. Bake for 15 minutes or until crumble is golden. Set aside in pan for 20 minutes. Carefully lift out onto a board; cut into pieces. Serve warm, or at room temperature. Serve with custard, if desired.