Berry and Oat Crisp Bakes

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Berry and Oat Crisp Bakes
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
483
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie483 kcal(23 %)
Protein9.11 g(9 %)
Fat22.23 g(19 %)
Carbohydrates65.55 g(44 %)
Sugar added27.25 g(109 %)
Roughage6.77 g(23 %)
Vitamin A100.34 mg(12,543 %)
Vitamin D0 μg(0 %)
Vitamin E4.82 mg(40 %)
Vitamin B₁0.05 mg(5 %)
Vitamin B₂0.24 mg(22 %)
Niacin1.99 mg(17 %)
Vitamin B₆0.05 mg(4 %)
Folate22.58 μg(8 %)
Pantothenic acid0.27 mg(5 %)
Biotin11.98 μg(27 %)
Vitamin B₁₂0.02 μg(1 %)
Vitamin C10.74 mg(11 %)
Potassium263.69 mg(7 %)
Calcium78.59 mg(8 %)
Magnesium60.87 mg(20 %)
Iron2.22 mg(15 %)
Iodine1.59 μg(1 %)
Zinc0.87 mg(11 %)
Saturated fatty acids7.91 g
Cholesterol30.53 mg

Ingredients

for
4
Ingredients
1.333 cups Raspberries
½ cup powdered sugar
¼ cup caster sugar
¼ cup unsalted butter (cold and cubed)
½ cup plain flour
½ cup ground almonds
cup rolled oats
3 tablespoons raisins
How healthy are the main ingredients?
Raspberryalmondraisins

Preparation steps

1.
Pre-heat the oven to 190°C | 375F | gas 5.
2.
Place the raspberries and the icing sugar in a medium saucepan, cover and bring to a simmer, making sure you don't break up the raspberries.
3.
Remove from the heat and strain the raspberries, collecting the juice below.
4.
In a food processor, pulse together the sugar, butter, flour and ground almonds until it resembles breadcrumbs. Transfer to a mixing bowl and stir in the oats and the raisins.
5.
Arrange the strained raspberries in the base of small heatproof glass serving pots so that they come halfway up. Pour a tablespoon of the juice over the top of the raspberries.
6.
Spoon the topping so that it comes all the way to the top.
7.
Arrange the pots on a baking sheet and bake for 15 minutes until the tops are golden-brown. Remove and serve hot.