Raspberry & banana ginger crunch
By Good Food
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
Ingredients
- 5 bananas
- 350g frozen or fresh raspberries
- 250g gingernut biscuits
- 140g demerara sugar
- 140g butter, melted
Method
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.
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.
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.
