Preparation time is 10minutes
Cook time is 40minutes
Total time is 50minutes
Serve is for 8 people
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Difficulty level: 3 out of 4
12 Ingredients
Number of servings
8
- 2tablespoons margarine
- 1tablespoons cornflour
- 500grams fresh cherries, pitted
- 250grams strawberries, hulled, halved
- 125grams raspberries (fresh or frozen)
- 1teaspoons ground cinnamon
- 1 lemon, 1 tbs juiced
- 3/4 cup porridge
- 1 cup low-fat yoghurt (to serve)
- 1tablespoons brown sugar, packed
- 1tablespoons caster sugar
- 2tablespoons slivered almonds
Method
Step 1 of 4
Preheat oven to 180°C. Grease a 6-cup ovenproof baking dish.
Step 2 of 4
Combine cherries, strawberries, raspberries, sugar, cornflour and lemon juice in a large bowl, tossing to coat. Transfer to baking dish. Cover with lid or foil and bake for 20 minutes.
Step 3 of 4
Meanwhile, to make the crumble topping, place half the porridge in a food processor and process to a coarse flour. Transfer to a bowl, stir in remaining porridge, sugar, almonds and cinnamon. Add margarine and rub in with fingertips until crumbly. Sprinkle evenly over fruit.
Step 4 of 4
Bake for a further 20 minutes or until topping is golden. Cool for 5 minutes before serving with yoghurt.
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