Raspberry & Banana Ginger Crunch
Indulge in a delightful treat with this Raspberry and Banana Crumble recipe. A luscious combination of sweet raspberries and ripe bananas, topped with a crunchy gingernut biscuit crumble that adds the perfect balance of texture and flavor. Easy to make and even easier to enjoy, this dessert is a crowd-pleaser that will leave everyone asking for seconds. Serve it warm with a dollop of cream or custard for a comforting finish to any meal.
— Constant Cookbook
Ingredients
- 5 bananas
- 350g frozen or fresh raspberries
- 250g gingernut biscuits
- 140g demerara sugar
- 140g butter , melted
Instructions
- 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.
Yield
Serves 4
Nutrition
- Calories: 811 calories
- Fat Content: 38 grams fat
- Saturated Fat Content: 20 grams saturated fat
- Carbohydrate Content: 119 grams carbohydrates
- Sugar Content: 39 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 7 grams protein
- Sodium Content: 1.08 milligram of sodium
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