Raspberry & banana ginger crunch

• bananas↗5
• frozen or fresh raspberries350g g
• gingernut biscuits250g g
• demerara sugar↗140g g
• butter↗140g g

  melted

Step-by-step instructions

1. 1

   Heat oven to 180C/fan 160C/gas 4. Thickly slice the bananas into a wide, shallow dish (a 20cm circular dish works well). Scatter the raspberries over the top.

2. 2

   Put the biscuits into a sturdy bowl or old saucepan and bash with the end of a rolling pin until reduced to crumbs. Stir in the sugar, then the butter, making sure all the crumbs are well coated. Scatter evenly over the fruit.

3. 3

   Bake for 20-25 mins, until just beginning to colour. Leave to stand for at least 10 mins for the topping to crisp up: you could even cook it just before eating the main course and let it wait in a warm place until you’ve finished. Serve with cream or custard.