Berry Medley Baked Crisp

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Berry Medley Baked Crisp
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Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
580
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie580 kcal(28 %)
Protein5 g(5 %)
Fat24.06 g(21 %)
Carbohydrates90.15 g(60 %)
Sugar added48.52 g(194 %)
Roughage6.43 g(21 %)
Vitamin A202.57 mg(25,321 %)
Vitamin D0 μg(0 %)
Vitamin E1.57 mg(13 %)
Vitamin B₁0.09 mg(9 %)
Vitamin B₂0.08 mg(7 %)
Niacin1.98 mg(17 %)
Vitamin B₆0.1 mg(7 %)
Folate41.4 μg(14 %)
Pantothenic acid0.5 mg(8 %)
Biotin2.73 μg(6 %)
Vitamin B₁₂0.05 μg(2 %)
Vitamin C64.67 mg(68 %)
Potassium288.26 mg(7 %)
Calcium49.74 mg(5 %)
Magnesium33.03 mg(11 %)
Iron1.43 mg(10 %)
Iodine9.67 μg(5 %)
Zinc0.67 mg(8 %)
Saturated fatty acids14.42 g
Cholesterol61.06 mg

Ingredients

for
4
For the crumble topping
cup soft light brown sugar
½ cup unsalted butter (cold and cubed)
1 cup plain flour
For the filling
0.333 cup caster sugar
2 cups Raspberries
2 cups Strawberries (hulled and halved)
cup Blueberries
0.333 cup Red currant
How healthy are the main ingredients?
RaspberryStrawberryBlueberry

Preparation steps

1.
Pre-heat the oven to 190°C | 375F | gas 5.
2.
Place the strawberries and raspberries for the filling in a saucepan along with the sugar.
3.
Bring to a simmer over a medium-low heat and cook, stirring occasionally, until the sugar as dissolved. Spoon into the base of a heatproof, glass baking dish.
4.
Place the butter and flour in a food processor and pulse until it resembles rough breadcrumbs. Transfer to a mixing bowl and stir through the sugar.
5.
Spoon the crumble topping on top of the fruit, then sprinkle the redcurrants and blueberries on top.
6.
Bake for 30-35 minutes until the topping is golden brown in colour.
7.
Remove from the oven and leave to stand for 5 minutes before serving.