Fruit Crisp

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Fruit Crisp
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Health Score:
Health Score
3,2 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
516
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie516 kcal(25 %)
Protein12.54 g(13 %)
Fat16.4 g(14 %)
Carbohydrates84.47 g(56 %)
Sugar added25.15 g(101 %)
Roughage8.38 g(28 %)
Vitamin A191.03 mg(23,879 %)
Vitamin D0 μg(0 %)
Vitamin E0.45 mg(4 %)
Vitamin B₁0.03 mg(3 %)
Vitamin B₂0.05 mg(5 %)
Niacin0.4 mg(3 %)
Vitamin B₆0.04 mg(3 %)
Folate6.84 μg(2 %)
Pantothenic acid0.13 mg(2 %)
Biotin0.31 μg(1 %)
Vitamin B₁₂0.02 μg(1 %)
Vitamin C8.29 mg(9 %)
Potassium151.79 mg(4 %)
Calcium62.83 mg(6 %)
Magnesium8 mg(3 %)
Iron3.65 mg(24 %)
Iodine0.09 μg(0 %)
Zinc0.11 mg(1 %)
Saturated fatty acids7.23 g
Cholesterol30.53 mg
Author of this recipe:

Ingredients

for
4
Ingredients
1 jar
Morello cherry (about 850 ml)
1 handful
1 handful
blue Grape
¼ cup
2 tablespoons
In addition
¼ cup
¼ cup
2 ½ cups
rolled oats (coarse)
Whipped cream (to garnish)

Preparation steps

1.
Preheat the oven to 200°C.
2.
Drain the cherries, catching the juice. Wash the blueberries and leave to drain. Wash the grapes, pat dry, cut in half and remove the seeds. Pour the cherry juice into a saucepan, add the sugar and cornflour and mix to a smooth paste. Gently heat until slightly thickened, stirring all the time. Add the fruit and place in an ovenproof dish.
3.
Melt the butter in a pan, add the sugar and caramelise over a medium heat. Stir in the oats and mix well. Pour over the fruit and place in the oven for about 8 minutes. Arrange onto plates, garnish with whipped cream and serve.