Soft raspberry fruit sandwiched between buttery oat crumble.
Ingredients
- 300g Raspberries
- 150g Oats
- 150g Plain flour
- 120g Caster sugar
- 120g, diced Cold unsalted butter
Method
- Heat the oven to 180°C (160°C fan). Line a 20cm square baking tin with baking paper, leaving an overhang to lift the bars out later.
- Mix the oats, flour and caster sugar in a bowl. Add the diced cold butter and rub it in with your fingertips until the mixture forms coarse crumbs.
- Press about two-thirds of the crumble firmly and evenly into the lined tin to form the base. Scatter the raspberries over it, then crumble the remaining mixture evenly on top without pressing it down.
- Bake for 35–40 minutes until the top is golden and the fruit is bubbling at the edges. Cool completely in the tin so the base firms before lifting out and cutting into bars.
Allotment tip
Frozen raspberries work well outside the summer season.