Blueberry and strawberry crunch
- Servings:
- 4
Ingredients checklist
Nutritional values
| kCals | Fat | Saturated fat | Salt | Carbohydrates | Sugar | Fibre |
|---|---|---|---|---|---|---|
| Values shown are approximate. | ||||||
| 557 Kcal | 37.2g | 23.3g | 0.9g | 51.0g | 29.3g | 4.3g |
Method
Step 1
Wash fruit and dry on kitchen paper, halve strawberries and place all fruit in a shallow dish.
Step 2
Heat compote with 3 tbsp water cool and pour over fruit.
Step 3
To make the caramelised crumbs: Heat oven to 200C/ 400F/gas 6. Melt butter in a large pan, add the breadcrumbs, sugar and cinnamon, mix well. Spread evenly on a large baking tray and bake, turning a few times for about 15 minutes or until golden brown, cool.
Step 4
Mix yoghurt, crème fraiche and ½ of the crumbs, spoon evenly over the fruit sprinkle over the remaining crumbs.
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