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  • Sarah L Samuels

Raspberry & Apple Crunch

Updated: May 9

This is a twist on an old classic date crunch but with fresh raspberries and apples.

It has an oat base topped with fresh raspberries and Granny Smith eating apples, then topped with more oats.




It is a very easy bake and you don’t need a stand mixer just a bowl and your hands to make any of my delicious oat crunch recipes.


It can be served warm with ice cream or cream or cold with a cuppa!


Start by pre-heating the oven to 180 degrees centigrade (160 fan) then line a 9 x 9inch or 23 x 23cm square cake tin with parchment paper.


Put the flour, bicarbonate of soda, sugar and butter into a large bowl.



Rub the butter into the dry ingredients. It will be a bit sticky!



Add the porridge oats and rub in again until the mixture starts to clump slightly.



Take two thirds of the mixture and put this into the tin and press down with your fingers until it is level.



Peel and cut the apples into small cubes then scatter over the top of the base.




Then arrange the raspberries over the apples.



Sprinkle the remaining oat mixture over the fruit. Press the mixture down lightly with the back of your hand.



Then bake in the pre-heated oven for 35-40 minutes.



Leave to cool in the tin before cutting into squares.




Raspberry & Apple Crunch


Sarah’s servings: 16

Sarah's skill: Easy

Baking time: 35-40 minutes

Ingredients:


200g Plain Flour

1/2 tsp Bicarbonate of soda

200g Unsalted Butter

200g Soft light brown sugar

150g Porridge oats

2 x Granny Smith eating apples

200g Fresh raspberries


Method:


  1. Preheat the oven to 180 degrees centigrade (160 fan).

  2. Line a 9 x 9inch or 23 x 23cm square cake tin with parchment paper.

  3. Put the flour, bicarbonate of soda, sugar and butter into a large bowl. Rub the butter into the dry ingredients. It will be a bit sticky!

  4. Add the porridge oats, then rub in again until the mixture starts to clump slightly.

  5. Take two thirds of the mixture and put this into the tin and press down with your fingers until it is level.

  6. Peel and cut the apples into small cubes then scatter over the top of the base.

  7. Then arrange the raspberries over the apples.

  8. Finally sprinkle the remaining oat mixture over the fruit.

  9. Press the oat mixture down lightly with the back of your hand.

  10. Bake in the oven for 35-40 minutes.

  11. Leave to cool in the tin before cutting into squares.


Equipment Used








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