The BBC Good Food logo
Gingery compote crunch

Gingery compote crunch

By
A star rating of 4 out of 5.5 ratingsRate
loading...
Magazine subscription – choose a brand-new cookbook when you subscribe
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

This quick and crunchy dessert is perfect when you feel like a midweek treat

  • Freezable (Source iron and vitamin, 2 of 5-a-day)
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal421
fat18g
saturates2g
carbs60g
sugars38g
fibre5g
protein9g
low insalt0.08g
Advertisement

Ingredients

  • 3 Bramley apples , peeled and thinly sliced
  • 50g ready to eat apricot , roughly chopped
  • 4 tbsp ginger jam, or more to taste
  • ½ a bag frozen forest fruit
  • 200g crunchy oat cereal
  • 50g pine nut

Method

  • STEP 1

    Heat grill to high. Lay the apple slices and apricots in a shallow, microwaveable baking dish, then add the jam and a splash of water. Cover with cling film and cook on High for 5 mins or until the fruit starts to soften. Stir the frozen fruits through, re-cover and cook for another 3 mins until defrosted.

  • STEP 2

    Mix together the cereal and pine nuts and spoon over. Grill for 2 mins until golden.

Goes well with

Recipe from Good Food magazine, February 2007

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4 out of 5.5 ratings
Advertisement
Advertisement
Advertisement

Sponsored content