Breakfast, Picnic or Pudding?

August 18, 2017

I sometimes get asked for some quick baking ideas, something that can be done simply and that kids can get involved with too.  So this week I have made some little fruity pots that could be a scrum breakfast to start the day, or made in jars and taken on a picnic or put into bowls for an easy weekday pudding.

 

This recipe also makes the most of the end of season British berries, which I think, should be celebrated right up to the last minute.

 

 

There isn’t a lot of baking in this recipe to be honest…which is why it’s so quick!  Merely a quick mixing of ingredients to make a sort of crumble topping which is baked to make a golden crumbly mixture.

 

The last few days in the South East have been grey, wet and cool, just a little reminder that Autumn in next in line…although not yet please, I would like a bit more sunshine and light before the snugglyness of Autumn arrives.

 

 

Berry Crumble Pots

 

 75g    plain flour

 75g    unsalted butter, melted

 55g    golden caster sugar

 30g    oats

  1       tsp ground cinnamon

600ml plain or vanilla yoghurt

200g   local strawberries

200g   local raspberries

           sprigs of mint to serve, optional       

 

  • Preheat oven to 170ºC 

  • Mix together the flour, melted butter, sugar, oats and cinnamon together in a bowl until thoroughly mixed.

  • Spread the crumble mixture out in a baking tray and bake in the oven for 15 minutes or until lightly golden.

  • In four bowls/jars/glasses/cups put a dollop of yoghurt, then add a layer of crumble, then berries and repeat again finishing with berries on top; if you fancy , top with mint sprigs.

I could eat this at anytime of the day and I hope that it’s one you have a go at and enjoy too!

 

 

 

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