Crunchy, creamy and fruity – the perfect picnic dessert
(32 votes)
Cook: 45 Mins
Serves: 4
Price: 95p per serving
Nutritional Information
Each 162g serving contains
Energy
1322kj
316kcal
1322kj
316kcal
16%
Fat
14.6g
14.6g
Med
21%
21%
Saturates
3.4g
3.4g
Med
17%
17%
Sugars
24.8g
24.8g
Med
28%
28%
Salt
0.05g
0.05g
Low
1%
1%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
816kj/195kcal
Typical energy values per 100g:
816kj/195kcal
Ingredients
120g Asda Crumble Topping
50g chopped hazelnuts
350g Asda Frozen for Freshness Blueberries
50g Grower’s Selection Blueberries
2tbsp clear honey
2tsp cornflour
2tbsp Asda Greek Style Fat Free Natural Yogurt
Method
1
Preheat the oven to 200C/180C Fan/Gas 6. Scatter the crumble topping and hazelnuts in an even layer on a large baking tray, and bake for 20-25 mins until lightly toasted. Leave to cool fully then crumble into smaller chunks with your fingers.
2
Meanwhile, put the frozen blueberries, fresh blueberries and honey in a pan. Simmer over a low heat for 15 mins, stirring occasionally, until the blueberries break down.
3
Mix the cornflour into a smooth paste with 1tsp water. Drizzle into the blueberries and cook for 2 mins over a medium heat, stirring continually, until the sauce is thick and glossy. Cool fully.
4
Spoon a little of the blueberry sauce into the bottom of four small lidded jars, or two larger jars to share between two, and top with a layer of the crumble mixture. Repeat this process until all the ingredients are used up – make sure you finish with a layer of crumble.
5
Top with the yogurt and close the lid. Store in the fridge until needed.