Blueberry and strawberry crunch
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Servings
4 people
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Serves
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Ingredients
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Nutritional information
Values shown are approximate.
| kCals | Fat (g) | Saturated fat (g) | Salt (g) | Carbohydrates (g) | Sugar (g) | Fibre |
|---|---|---|---|---|---|---|
| 557 | 37.2 | 23.3 | 0.9 | 51.0 | 29.3 | 4.3 |
Method
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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.