Mixed berry crisp is the ideal low fat summer desert. Spend the 30 minutes they take to bake rounding up the troops because at £1.58 per serving, the whole family can tuck in!


400g pack frozen raspberries, redcurrants, blackcurrants and blackberries (theres no need to defrost them)
4tsp crème de cassis (black currant liqueur), optional
4 sp golden caster sugar
2tbsp thickening granules.
For the topping
60g butter
60g light muscovado sugar
60g plain flour
60g jumbo oats
½ tsp cinnamon




serves: 4
prep time: 15 mins
cooking time: 30 mins
Cost per serving: £1.58

Nutrition per serving
331 calories
4.3g protein
50g carbs (28g sugar)
14g fat
(8.1g saturates)
1.6g fibre, 0.3g salt



1. Preheat the oven to 200 degrees gas 6. Divide the berries between 4 ovenproof cups. Spoon in the crème de cassis, if using, and sprinkle with the caster sugar and thickening granules.

2. Gently heat the butter and muscavado sugar in a pan, stirring to melt the butter and dissolve the sugar. Spoon n the cinnamon.

3. Spoon this flapjack style topping over the fruit. Bake for 25-30 mins until golden brown.