Save to your scrapbook
Chocolate raspberry crumbles
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
2 x 165g packs essential Waitrose Raspberries
2 tbsp elderflower cordial
50g plain chocolate
1 tbsp clear honey
50g hazelnuts, roughly chopped
125g Greek yogurt
1. Preheat the oven to 200ºC, gas mark 6.
2. Marinate the raspberries in the cordial.
3. Melt the chocolate and honey in a bowl over a small pan of boiling water, stir in the oats and nuts and spread out onto a baking tray
lined with baking parchment. Bake for 5 minutes, cool slightly.
4. Divide the raspberries and juice between 4 ramekins or serving dishes, top with the Greek yogurt and sprinkle over the warm crumble.
Typical values per serving:
This recipe was first published in July 2015.