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Raspberry and oat crumble slices

Raspberry and Lemon Oat Crumble Slices in a pan, fresh out of the oven.

Sweet, tangy raspberries topped with a golden oat crumble for a satisfying treat that's packed with fibre and perfect for sharing.

Raspberry and oat crumble slices
Sweet treat

Raspberry and oat crumble slices

Prep: Not required
Cook: 40 mins
Easy
Serves 8
232
kcals
7g
Protein
5g
Fibre

Ingredients

Serves 8

Fresh raspberries

250 g

Maple syrup (for filling)

20 g

Corn flour

15 g

Lemon zest

1

Lemon juice

15 g

Rolled oats

180 g

Plain flour

80 g

Low fat spread

80 g

Maple syrup (crumble base)

30 g

Vanilla extract

1 tsp

Baking powder

1 tsp

Pinch of salt

Method - Cook

  1. Heat the oven to 180°C fan.
  2. Line a 20cm square baking tin with baking paper.
  3. Put the raspberries, maple syrup, lemon zest, lemon juice and cornflour into a saucepan.
  4. Cook gently for 5 to 7 minutes, stirring occasionally, until the fruit has softened and thickened slightly.
  5. Mix the oats, flour, baking powder and salt.
  6. Add the melted spread, maple syrup and vanilla and mix until the mixture forms a crumbly dough.
  7. Press roughly two-thirds of the oat mixture firmly into the base of the tin.
  8. Spread over the raspberry mixture.
  9. Crumble the remaining oat mixture over the top.
  10. Bake for 25 to 30 minutes, until golden.
  11. Allow to cool completely before slicing into 8 pieces.

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