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
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!