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 200°C / 400°F / 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