RASPBERRY AND HAZELNUT CRUNCH

 

75g margarine or butter

125g wholemeal breadcrumbs

75g muscovado sugar

50g hazelnuts, chopped and roasted

350g raspberries

Melt margarine or butter in a frying pan.

Add the breadcrumbs and cook until golden.

Cool, then stir in sugar and hazelnuts.

Set aside 4 raspberries.

Divide half remainder between individual glass dishes.

Cover with half the crumbs.

Repeat the layers.

Top with the raspberries and serve chilled with yoghurt or ice-cream.

Serves 4