A crispy delight

I really wanted a a crisp like pudding, and I had some mangoes and pears that didn't look like they'd make it through the night, plus some gluten free biscuits I bought that had crumbled to nothing in the bag before I got the chance to go near them. Which turned into this: The combination turned out to be great, and it had a wonderful colour to it.



The combination turned out to be great, and it had a wonderful colour to it. Sorry the photo's not great hungry people got to it before I could take the photo. The recipe was very simple.

Ingredients:

A punnet of blueberries

2 mangoes

2 pears

1 packet of GF cherry and almond biscuits (any kind of biscuits you fancy will do)

A handful or so of GF rolled oats 2 tbsp brown sugar 2 tbsp golden syrup

Method:

Preheat the oven to 200 degrees C Put the blueberries into the dish, put the rest of the fruit sliced on top, (I like to layer it by fruit cos its pretty). If you're using very sweet overripe fruit like I was only sprinkle about 1 tbsp of brown sugar otherwise add more to taste. Crumble the biscuits and mix with the oats and pour on top of the fruit. Top with the rest of the brown sugar. Bake for 20 mins, then drizzle the golden syrup on top, bake for a further 15-20 mins until golden brown. It's great served with natural yoghurt. A nice variation i might do next time would be to add flax and pumpkin seeds to the crisp.