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Crunchy oatmeal and raspberry crumble with warm Drambuie custard
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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 180ºC, 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.
Typical values per serving:
5.2g fibre 12g protein
This recipe was first published in January 2014.
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