Easier than a pie or crumble, but equally delicious. Any sweet or fruit bread will work just as well.
SERVES 4 – 20 minutes
– 500g/1lb 2oz summer fruit (we used raspberries, blackberries and blueberries).
– 4 tbsp demerara sugar.
– 7 slices from a small cinnamon and raisin loaf.
– 25g/1oz butter, softened.
– crème fraîche or fromage frais, to serve
Step 1:Heat oven to 220C/200C fan/gas 7. Tumble three-quarters of the berries into a medium baking dish. Whizz the remaining berries in a food processor to make a purée, then stir this into the dish along with 2 tablespoons of the sugar.
Step 2:Spread the loaf slices with butter, then cut into triangles. Cover the top of the fruit with the bread slices, then scatter with the rest of the sugar. Cover with foil, bake for 10 minutes, uncover the dish, then bake for 5 minutes more until the fruit is starting to bubble and the bread is toasty. Serve with dollops of crème fraîche or fromage frais.
Note : PER SERVING 262 kcals, protein 6g, carbs 47g, fat 7g, sat fat 4g, fibre 5g, sugar 33g, salt 0.43g