Raspberry & banana ginger crunch

Name: Raspberry & banana ginger crunch
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 5 bananas; 350 grams frozen or fresh raspberries; 250 grams gingernut biscuits; 140 grams demerara sugar; 140 grams butter, melted

Raspberry & banana ginger crunch is a side dish that serves 4. One serving contains 796 calories, 7g of protein, and 40g of fat. This recipe covers 19% of your daily requirements of vitamins and minerals. If you have bananas, raspberries, gingernut biscuits, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 30 minutes. Users who liked this recipe also liked Rhubarb-Raspberry Crunch, Raspberry Crunch Brownies, and Raspberry & amaretti crunch cake.

Instructions

Heat oven to 180C/fan 160C/gas

Equipment you will use

Oven

Thickly slice the bananas into a wide, shallow dish (a 20cm circular dish works well). Scatter the raspberries over the top.

Ingredients you will need

Raspberries

Banana

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.

Ingredients you will need

Biscuits

Butter

Fruit

Sugar

Equipment you will use

Rolling Pin

Sauce Pan

Bowl

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 youve finished.

Equipment you will use

Oven

Serve with cream or custard.

Ingredients you will need

Custard