Berry crunch

Name: Berry crunch
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 6
Ingredients: 50 g (2oz) jumbo oats; 25 g (1oz) demerara sugar; 25 g (1oz) butter; 225 g (8oz) strawberries; 125 g (4oz) raspberries; 125 g (4oz) blueberries; 15 g (½oz) caster sugar or 5ml (1tsp) Canderel Spoonfu; 300 mL (10 fl oz (½ pint)) Greek yogurt; 15 mL crème de cassis liqueur (optional)

This berry crunch works as a both a delicious dessert or beautiful breakfast.

By The GH Kitchen TeamPublished: 01 June 1996

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Food, Cuisine, Ingredient, Orange, Dish, Recipe, Peach, Seafood, Delicacy, Kitchen utensil,

Preparation Notes: plus time for chilling

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Yields:

Prep Time:

25 mins

Cook Time:

15 mins

Total Time:

40 mins

Ingredients

50 g (2oz) jumbo oats
25 g (1oz) demerara sugar
25 g (1oz) butter
225 g (8oz) strawberries
125 g (4oz) raspberries
125 g (4oz) blueberries
15 g (½oz) caster sugar or 5ml (1tsp) Canderel Spoonfu
300 ml (10 fl oz (½ pint)) Greek yogurt
15 ml crème de cassis liqueur (optional)

Directions

1. Step 1
  Place the oats and demerara sugar in a mixing bowl and lightly rub in the butter. Turn the mixture on to a baking tray, press together with the palm of your hand and bake at 190°C (375°F) mark 5 for 15min. Set aside to cool, then break into bite-sized pieces.
2. Step 2
  Wash and dry the strawberries, raspberries and blueberries. Chop the strawberries into bite-sized pieces if very large. Place all the berries in a serving bowl, sprinkle with the caster sugar and allow to stand for 15min.
3. Step 3
  Add the yogurt and crème de cassis liqueur to the berries and mash lightly with a fork to release some of the juices. Cover mixture and chill until needed.
4. Step 4
  Just before serving, stir the oat pieces into the berry mixture. Serve immediately.
  
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Cook's tip

If short of time, use a granola-based cereal such as Jordans Original Crunchy to replace the oat mixture. To save calories, leave out the oats and you’ll reduce the count to 86cals per serving.

Per Serving:

Calories: 155

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time