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Raspberry Oat Crumblies Recipe

Raspberry oat crumblies Recipe
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Cooking Time : 10 minutes
Serving : 16
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Prepare the ingredients before making Raspberry oat crumblies in your home. Then, follow these steps below to serve Raspberry oat crumblies for your family or friends.

Ingredients: Raspberry oat crumblies

  • top and bottom
  • 200 grams rolled oats
  • 230 grams plain flour
  • 1 tsp ground cinnamon
  • 170 grams butter
  • 150 grams sugar or 65g granulated alternative to sugar (I used truvia but check your label for quantity)
  • 2 tsp vanilla extract
  • filling
  • 450 grams raspberries (fresh or frozen) or mixed berries/forest fruits etc
  • 150 grams sugar or 65g truvia (check labels of other granulated sugar alternative)
  • 2 tsp lemon juice
  • 45 grams cornflour/starch

How to Make Raspberry oat crumblies

If you have prepared the ingredients needed, now time to start cooking. There are 9 steps you must follow to make Raspberry oat crumblies in your home by yourself.

    Step 1
  • Prepare a 13 x 8 (approx) inch tin - line with paper etc.
  • Step 2
  • Put all of the ingredients for top and bottom into a mixing bowl, except a few tablespoons of oats
  • Step 3
  • Mix together with hand or stand mixer in full power for approx 1 minute until a bread crumb mix has been achieved
  • Step 4
  • Put two thirds of the mixture into the prepared tin and press down evenly using the back of a spoon
  • Step 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
  • Step 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
  • Step 7
  • Put the tin into a preheated oven @ 160ºC gas 2 and bake for 35 - 40 minutes until lightly golden
  • Step 8
  • Remove from oven and mark into slices/squares whilst warm
  • Step 9
  • Leave to cool completely in the tin. Eat as a cake bar or serve with ice-cream or custard as a pudding
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