Mini chef
Utensils
4 ovenproof ramekins, each approx. 150 ml
Apron
Bowl
Brush
Oven mitts
Paring knife
Tablespoon
Timer
Cutting board
Kitchen scales
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Preparation
Grease the dish with butter.
Fruit
Halve the apricots, remove the stones, cut into wedges, place in a bowl with the raspberries and sugar, mix. Divide the fruit between the prepared ramekins.
Crumble
Place the cornflakes in the same bowl with all the ingredients up to and including the salt, cut the butter into pieces, add, rub by hand to form a crumbly mixture. Spread the crumble on top of the fruit.
To bake
Approx. 15 mins. in the lower half of an oven preheated to 180 °C. Remove, allow to cool slightly.
| Serve with: | Vanilla ice cream |
|---|
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