I'm not much of a baker, but every now and then a dessert comes along that's forgiving enough for someone like me to pull off without much fuss. This raspberry crumble is one of those. It swaps part of the usual butter-and-flour topping for oats, so it comes out lighter, a little nutty, and pleasantly crunchy; it's the kind of thing you can throw together on a weeknight and still feel a bit proud of :)
The raspberries do most of the heavy lifting here. They go tart and jammy in the oven, and the cinnamon in the topping rounds everything off. If you're not familiar with crumbles, the idea is simple: fruit on the bottom, a sandy, buttery topping on top, and the oven does the rest.
Ingredients
- 200g fresh raspberries
- 100g rolled oats
- 50g flour
- 50g brown sugar
- 50g butter
- 1 teaspoon ground cinnamon
- A pinch of salt
How to make it
- Preheat your oven to 180°C (350°F).
- In a bowl, mix together the oats, flour, brown sugar, cinnamon, and salt.
- Add the butter, cut into small pieces, and rub it in with your fingertips until you get a sandy texture.
- Spread the raspberries in a buttered baking dish, then cover them with the oat mixture.
- Bake for 25 minutes, until the crumble is golden and crisp.
- Let it cool for about an hour before serving.
That's it. About 15 minutes of prep, 25 in the oven, and then the hardest part: waiting an hour for it to cool down before you dig in.
One tip worth stealing: for an even crunchier topping, scatter in some slivered almonds or crushed hazelnuts before it goes in the oven. I always mean to do this and then realize I forgot to buy the almonds, but it really does make a difference :)
Let me know if you give it a try!