Dessert Recipes - Raspberry Oat Bake Recipe

Ingredients

• 225 g/8 oz/2 cups self-raising flour

• 2.5 ml/1/2 tsp salt

• 175 g/6 oz/3/4 cup butter or hard block margarine, diced, plus extra for greasing

• 175 g/6 oz/1 1/2 cups rolled oats

• 175 g/6 oz/3/4 cup caster (superfine) sugar

• 300 g/11 oz/1 medium can of raspberries, drained

• Easy Custard, to serve

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Method:

1. Put the flour and salt in a bowl. Rub in the butter or margarine. then stir in the oats and sugar.

2. Grease an 18 x 28 cm/7 x 11 in baking tin (pan) and press half the mixture into the base.

3. Scatter the  raspberries over. Cover with the remaining crumble, pressing down firmly.

4. Bake in a preheated oven at 200°C/400°F/gas mark 6 for 30 minutes. Leave to cool for 10 minutes, then cut into pieces and serve warm with custard.