Crunchy oatmeal and raspberry crumble with warm Drambuie custard

  • Vegetarian


300g plain flour
200g butter, chilled and cubed
150g Demerara sugar
100g Rude Health The Oatmeal
50g roasted chopped hazelnuts
900g raspberries, fresh or frozen
2 tbsp caster sugar
2 x 500g tubs Waitrose Seriously Creamy Madagascan Vanilla Custard
4 tbsp Drambuie, or to taste


1. Preheat the oven to 180ÂșC, gas mark 4.

2. Sift the flour into a bowl then add the butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the demerara sugar, oatmeal and hazelnuts.

3. Arrange the raspberries in a shallow, round ovenproof dish, about 30cm in size. Sprinkle over the caster sugar. Top with the crumble, spreading it out evenly and lightly with a fork.

4. Bake in the oven for 40 minutes or until golden. Meanwhile, warm the custard according to the pack instructions. Stir in the Drambuie and serve with the crumble.

Crunchy oatmeal and raspberry crumble with warm Drambuie custard
  • Preparation time: 10 minutes
  • Cooking time: 40 minutes
  • Total time: 50 minutes 50 minutes

Serves: 8

Nutritional Info

Typical values per serving:

Energy 3,190kj/764kcals
Fat 44.4g
Saturated Fat 24.4g
Carbohydrate 79g
Sugars 41.5g
Salt 0.4g

5.2g fibre 12g protein

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3 stars

Average user rating Based on 4 ratings

This recipe was first published in Thu Jan 16 14:49:00 GMT 2014.