Raspberry and Banana Crunch
- Ready In:
- 25mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 5 bananas
- 350 g frozen raspberries or 350 g fresh raspberries
- 250 g ginger biscuits, bashed to create crumbs
- 140 g demerara sugar
- 140 g butter, melted
directions
- Heat oven to 180 Degrees Celsius.
- Thickly slice bananas into wide shallow dish.
- Scatter raspberries on top.
- Mix biscuits with sugar. Then mix in butter.
- Scatter over fruit.
- Bake 20 - 25 minutes.
- Leave to stand 10 minutes to crisp top.
- Serve.
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RECIPE SUBMITTED BY
Wendy's Kitchen
Australia
Working mother living in beautiful Sydney, Australia.