Peach, strawberry and Weet-Bix™ crumble cups

Name: Peach, strawberry and Weet-Bix™ crumble cups
Prep time: 5 min
Cook time: Cook time not available
Total time: 5 min
Yield: Serves 4

Prep

5 min

Serves

Skill

Vegetarian

Peach, strawberry and Weet-Bix™ crumble cups

Prep

5 min

Serves

Skill

Weet Bix Snacks and Slices Breakfast Desserts So Good Frozen Dessert Low in Fat Low in Sodium

Try this delicious Weet-Bix™ recipe for breakfast - or dessert!

Ingredients

4 firm, ripe peaches, peeled, stones removed
250g fresh or frozen strawberries, hulls removed, cut into quarters
¼ cup (40g) brown sugar or coconut sugar
½ tsp cinnamon
¼ tsp mixed spice
4 Weet-Bix™ wheat biscuits or Weet-Bix™ Gluten Free, crumbled
4 tsp rice bran margarine
To serve, plain unsweetened yoghurt

Nutrition per serving

Weight, measurement and temperature conversions

833 kJ

energy kj

3 g

protein

1 g

saturated fat

4.6 g

dietary fibre

35 g

carbohydrate

25 g

sugars

71 mg

sodium

Method

Preheat oven to 180°C.
Slice the peaches and strawberries and place in a large bowl. Toss together with the sugar, spices and Weet-Bix™ wheat biscuits.
In four 300ml oven-proof cups or ramekins, spoon the mixture in and press down to pack in. Dot the tops of each cup with a little bit of the margarine.
Cook in oven for about 35 minutes or until golden brown and crisp on top. Serve warm with yoghurt. Sprinkle with extra cinnamon to taste.

4 firm, ripe peaches, peeled, stones removed
250g fresh or frozen strawberries, hulls removed, cut into quarters
¼ cup (40g) brown sugar or coconut sugar
½ tsp cinnamon
¼ tsp mixed spice
4 Weet-Bix™ wheat biscuits or Weet-Bix™ Gluten Free, crumbled
4 tsp rice bran margarine
To serve, plain unsweetened yoghurt