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DIY Recipe: Yummy Raspberry oat crumblies

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Raspberry oat crumblies.

Raspberry oat crumblies You can cook Raspberry oat crumblies using 12 ingredients and 9 steps. Here is how you cook it.

Ingredients of Raspberry oat crumblies

  1. Prepare of top and bottom.
  2. It’s 200 grams of rolled oats.
  3. You need 230 grams of plain flour.
  4. You need 1 tsp of ground cinnamon.
  5. It’s 170 grams of butter.
  6. Prepare 150 grams of sugar or 65g granulated alternative to sugar (I used truvia but check your label for quantity).
  7. You need 2 tsp of vanilla extract.
  8. Prepare of filling.
  9. You need 450 grams of raspberries (fresh or frozen) or mixed berries/forest fruits etc.
  10. Prepare 150 grams of sugar or 65g truvia (check labels of other granulated sugar alternative).
  11. You need 2 tsp of lemon juice.
  12. Prepare 45 grams of cornflour/starch.

Raspberry oat crumblies step by step

  1. Prepare a 13 x 8 (approx) inch tin – line with paper etc..
  2. Put all of the ingredients for top and bottom into a mixing bowl, except a few tablespoons of oats.
  3. Mix together with hand or stand mixer in full power for approx 1 minute until a bread crumb mix has been achieved.
  4. Put two thirds of the mixture into the prepared tin and press down evenly using the back of a spoon.
  5. Put all of the filling ingredients into a blender or a bowl with hand blender. Blend until evenly combined. This is why I prefer frozen fruit, it's not so messy. Spread over the base layer.
  6. Add the rest of the oats to the leftover base mixture and stir through – this is purely for texture, if you prefer you can just use all of the oats and not hold any back – spread evenly over the filling.
  7. Put the tin into a preheated oven @ 160ºC gas 2 and bake for 35 – 40 minutes until lightly golden.
  8. Remove from oven and mark into slices/squares whilst warm.
  9. Leave to cool completely in the tin. Eat as a cake bar or serve with ice-cream or custard as a pudding.
See also  The Easy Way to Prepare The Best Fruity Cake

recipe by Arty Greig @cookpad

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