• Sarah L Samuels

Raspberry Crunch

This is a twist on an old classic date crunch but this version is with tasty raspberries. It has an oaty base topped with raspberries and finished 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 the oat crunch.


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




Jump to recipe


Preheat the oven to 180 degrees centigrade (160 fan) then line either a 10.5 x 8 inch (27cm x 21cm) oblong tin or 9” x 9” (23cm x 23cm) square tin with baking parchment.


Place the raspberries and sugar in a pan.



Simmer for 10 minutes then add the cornflour.


Whisk to incorporate the cornflour and thicken the filling. Once it has thickened set the pan aside to cool completely.



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.



Add the raspberry mixture and flatten until level.



Finally sprinkle the remaining oat mixture evenly on top of the raspberries. 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 Crunch

Sarah’s servings: 16

Sarah’s skill: Easy

Baking time: 35-40 minutes


Ingredients:


300g Raspberries

1 Tbsp Caster sugar

2 Tbsp Cornflour

200g Plain Flour

200g Unsalted Butter

1/2 tsp Bicarbonate of soda

200g Soft light brown sugar

150g Porridge oats



Method:

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

  2. Then line either a 10.5 x 8 inch (27cm x 21cm) oblong tin or 9” x 9” (23cm x 23cm) square tin with baking parchment.

  3. Place the raspberries and sugar in a pan. Simmer for 10 minutes, then add the cornflour and whisk until it thickens. Then set the pan aside to cool completely.

  4. 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!

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

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

  7. Add the raspberry mixture and flatten until level.

  8. Finally the remaining oat mixture and sprinkle it evenly on top of the raspberries. Press the mixture down lightly with the back of your hand.

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

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



Download recipe

RaspberryCrunch
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Sarah’s extra slice……


You could add some chopped nuts to the topping for more crunch.


The oats are regular porridge oats.


The raspberries will thicken more as the mixture cools.


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