Raspberry & banana ginger crunch

This yummy pud is so simple that even young children can make it with the minimum of supervision

  • Ready in 30 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 811
  • fat 38g
  • saturates 20g
  • carbs 119g
  • sugars 39g
  • fibre 4g
  • protein 7g
  • salt 1.08g


  • 5 bananas
  • 350g frozen or fresh raspberries
  • 250g gingernut biscuits
  • 140g demerara sugar
  • 140g butter, melted


  1. Heat oven to 180C/fan 160C/gas 4. Thickly slice the bananas into a wide, shallow dish (a 20cm circular dish works well). Scatter the raspberries over the top.

  2. Put the biscuits into a sturdy bowl or old saucepan and bash with the end of a rolling pin until reduced to crumbs. Stir in the sugar, then the butter, making sure all the crumbs are well coated. Scatter evenly over the fruit.

  3. Bake for 20-25 mins, until just beginning to colour. Leave to stand for at least 10 mins for the topping to crisp up: you could even cook it just before eating the main course and let it wait in a warm place until you’ve finished. Serve with cream or custard.

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