Raspberry and Banana Crunch

• 5 bananas
• 350 g frozen raspberries or 350 g fresh raspberries
• 250 g ginger biscuits, bashed to create crumbs
• 140 g demerara sugar
• 140 g butter, melted

1. Heat oven to 180 Degrees Celsius.
2. Thickly slice bananas into wide shallow dish.
3. Scatter raspberries on top.
4. Mix biscuits with sugar.
5. Then mix in butter.
6. Scatter over fruit.
7. Bake 20 - 25 minutes.
8. Leave to stand 10 minutes to crisp top.
9. Serve.

bananas, frozen raspberries, ginger biscuits, sugar, butter

Taken from www.food.com/recipe/raspberry-and-banana-crunch-135847 (may not work)