Raspberry & Banana Ginger Crunch

By debrcovey

Ingredients

• 5 bananas
• 350 g/12 oz. frozen or fresh raspberries
• 250 g/9 oz. gingernut biscuits
• 140 g/5 oz. Demerara sugar
• 140 g/5 oz. butter, melted

Preparation

Step 1

1. Heat oven to 180c/fan 160c/gas 4. Thickly slice the bananas into a wide, shallow dish (a 20cm circular dish works well).
2. 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.
3. Bake for 20-25 minutes, until just beginning to color. Leave to stand for at least 10 minutes 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.