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Peach, strawberry and Weet-Bix™ crumble cups

Serves: 4
Prep: 5

    Try this delicious Weet-Bix™ recipe for breakfast - or dessert!


    • 4 firm, ripe peaches, peeled, stones removed
    • 250g fresh or frozen strawberries, hulls removed, cut into quarters
    • ¼ cup (40g) brown sugar or coconut sugar
    • ½ tsp cinnamon
    • ¼ tsp mixed spice
    • 4 Weet-Bix™ wheat biscuits or Weet-Bix™ Gluten Free, crumbled
    • 4 tsp rice bran margarine
    • To serve, plain unsweetened yoghurt


    1. Preheat oven to 180°C.
    2. Slice the peaches and strawberries and place in a large bowl. Toss together with the sugar, spices and Weet-Bix™ wheat biscuits.
    3. In four 300ml oven-proof cups or ramekins, spoon the mixture in and press down to pack in. Dot the tops of each cup with a little bit of the margarine.
    4. Cook in oven for about 35 minutes or until golden brown and crisp on top. Serve warm with yoghurt. Sprinkle with extra cinnamon to taste.


    • Use any stone fruit and berries as an alternative.
    • Canned peaches can be used, choose peaches in light syrup.

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