Nanna's Blackberry & Apple Crumble 550g
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Nanna's Blackberry & Apple Crumble is made with real fruit and baked to perfection with no artificial colours.
Nanna's famous fruit pies & crumbles are baked with love and care in country Victoria, using homestyle recipes. Lots of fruit and baked to perfection (just like Nanna used to make).
Nanna's creating sweet moments.
Deliciously fruity.
Homestyle taste baked to perfection.
Blackberries (22%), Apples (18%), Wheat Flour, Sugar, Margarine (Animal Fat, Vegetable Oil, Water, Salt, Emulsifiers (471, Soy Lecithin), Milk Solids, Acidity Regulators (330, 331), Antioxidant (307b (Soy)), Flavour, Colour (160a)), Water, Dextrose (Wheat), Raw Sugar, Thickeners (1422, 401), Oats, Coconut, Mineral Salts (452, 341), Acidity Regulators (330, 297, 331), Wheat Starch, Spice, Flavour.
May contain: Egg
- Servings per pack,5
- Serving size,110g
- Quantity Per Serving
- Quantity Per 100g / 100mL
- Energy
- Energy Per serving1090kJ
- Energy Per 100 grams or millilitres988kJ
- Protein
- Protein Per serving2.6g
- Protein Per 100 grams or millilitres2.4g
- Fat, Total
- Fat, Total Per serving8.8g
- Fat, Total Per 100 grams or millilitres8.0g
- – Saturated
- – Saturated Per serving4.5g
- – Saturated Per 100 grams or millilitres4.1g
- Carbohydrate
- Carbohydrate Per serving41.1g
- Carbohydrate Per 100 grams or millilitres373g
- – Sugars
- – Sugars Per serving21.8g
- – Sugars Per 100 grams or millilitres19.8g
- Dietary Fibre
- Dietary Fibre Per servingNot Available
- Dietary Fibre Per 100 grams or millilitresNot Available
- Sodium
- Sodium Per serving112mg
- Sodium Per 100 grams or millilitres101mg
Quantities stated above are averages only. Further nutrition information may be displayed on the product label.
< means Less Than.
- means that the value is not available.
Storage Instructions:
Keep frozen. Store at or below minus 18°C.
If thawing store at or below 5°C.
Do not refreeze and use within 24 hours of thawing.
If thawing store at or below 5°C.
Do not refreeze and use within 24 hours of thawing.
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