Scottish Raspberry Crumble

A brilliant way to use up a glut of delicious raspberries

Serves 4

Medium oatmeal - 110g  (4 oz)
Raspberries - 400g  (14 oz),  fresh or frozen
Soft light brown sugar - 25g  (1 oz)
Butter - 110g  (4 oz)
Plain flour - 110g  (4 oz)
Demerara sugar - 110g  (4 oz)


Preheat oven to 200C / 400F / Gas 6.  Toast the oatmeal until lightly browned.  Cool.

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.

Serve with vanilla ice-cream, custard or whipped cream.

RIYAN Productions