Scrunch

By btaylor

From: http://alifeonaplate.com/2012/02/23/a-scrunch-in-convent-garden/
Other versions:
http://foodvergnuegen.com/2010/07/29/berry-and-almond-scrunch/
http://www.heyladygrey.com/2010/05/scrunch-one-of-my-favourite-desserts.html

Ingredients

• 300 g rolled oats = 3 1/3 cups
• 100 g whole wheat flour = 0.83 cups
• 60 g crumbled digestive biscuits (2 oz.)
• 600 g washed and sliced strawberries
• 300 g sliced bananas
• 100 g melted butter (.44 cup)
• 100 g brown sugar (1/2 cup)
• 280 ml whipping cream (1.18 cups)
• 1 cup greek yoghurt
• 1/4 cup mixed maple syrup and honey
• 60 g toasted almonds
• 6 tablespoon strawberry jam
• juice of one orange

Details

Servings 12
Adapted from alifeonaplate.com

Preparation

Step 1

Base: Heat the oven to 180C (. Combine the oats, flour, crushed digestive biscuits and sugar with the melted butter. Press into the base of baking pan and  bake for 20 minutes until it comes out a golden brown and leave to cool.

Glaze: In a small pot bring the orange juice with the jam to a gentle boil until the jam becomes runny. Mix half the strawberries and bananas with half amount of the glaze and leave on the side. Once the base has completely cooled, spoon the fruit mixture on it.

In a side bowl whip the cream till it forms a soft peak and gently incorporate the yoghurt, honey maple syrup mixture using a metal spoon, try not to break the whipped cream. Cover the fruits with the cream and yoghurt mixture and add the remaining fruits and this time brush it with the jam syrup to form a shiny glaze. Top everything with the toasted almonds.

For the fruit topping on this dessert, you could really add any fruit that is in season and you love. I happened to find Egyptian strawberries that looked and smelt beautifully ripe and sweet and used them with bananas. Any member of the berry family would also look and taste wonderful with this.