Mark Hopkins and David Watchorn of Elwell Watchorn & Saxton LLP were appointed Joint Administrators of Rosemary Conley Food & Fitness Ltd on 3rd of Feb 2014. The Joint Administrators manage the affairs, business and property of the company as agents and act without personal liability.

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Rosemary Conley has welcomed in 2014 with a bang, by unveiling an exciting new image and direction for the entire brand!

Apple and Blackberry Crisp

Low-fat crumble with all the taste. Use a soft white loaf for the breadcrumbs. Brioche or Pannetone are good, but check the labels for fat content.

  • Serves 4
  • 1 Serving 144 kcal/0.5g Fat
  • Preparation time: 20 minutes
  • Cooking time: 40 minutes


  • 50g (2oz) fresh breadcrumbs
  • 4 large cooking apples
  • juice of 1/2 lemon
  • 2 tbsps caster sugar
  • 225g (8oz) blackberries
  • 1 tbsp demerara sugar
  • 2 tsps ground cinnamon


  1. Preheat the oven to 200C, 400F, Gas Mark 6.
  2. Place the breadcrumbs on a baking tray and toast lightly in the oven for 10 minutes.
  3. Peel and core the apples. Chop into small pieces and place in the bottom of an ovenproof dish with the lemon juice and caster sugar.
  4. Add the blackberries and mix with the apple pieces, taking care not to break up the blackberries.
  5. Mix together the toasted breadcrumbs, sugar and cinnamon. Sprinkle over the fruit and place in the oven.
  6. Bake in the oven for 15–20 minutes until golden brown.
  7. Remove from the oven, dust with icing sugar and serve hot with low-fat custard.

This recipe appeared in the Rosemary Conley Diet & Fitness Magazine. There are numerous recipes in each issue. Click here for more information.

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