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 Rustic Raspberry Crumble
Other berries can be used in place of the raspberries such as loganberries, blackberries, black- red- or white-currants or gooseberries.
INGREDIENTS: Medium oatmeal - 110 g (4 oz), Raspberries - 400 g (14 oz) fresh or frozen, Soft light brown sugar - 25 g (1 oz), Butter - 110 g (4 oz), Plain flour - 110 g (4 oz), Demerara sugar - 110 g (4 oz).
COOKING: 1. Preheat oven to 200C / 400F / Gas 6. Toast the oatmeal until lightly browned. Cool.
2. Gently stir together the raspberries and light brown soft sugar in a 1.2 litre (2 pint) oven-proof dish. In a bowl, rub together the butter, flour and oatmeal until the mixture resembles breadcrumbs. Stir in the demerara sugar. Spoon crumble mixture over the raspberries. Press down lightly. Bake for 30-40 minutes until golden brown.
3. Serve with vanilla ice-cream, custard or whipped cream.
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