Oat and raspberry crumble pots

Name: Oat and raspberry crumble pots
Total time: 40 min
Cuisine: British
Ingredients: 400g frozen raspberries; 1 tbsp cornflour; 2 tbsp caster sugar; 100g rolled oats; 50g wholemeal plain flour; 60g dairy free spread; 3 tbsp light brown sugar; 1 tsp ground cinnamon; 2 tbsp pumpkin seeds

Tart raspberries under a golden, crunchy oat topping, baked in individual pots.

Time40 min
LevelEasy
Costabout £0.80 a head
Oven190°C (170°C fan)

4 servings

Ingredients

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400 gfrozen raspberries
1 tbspcornflour
2 tbspcaster sugar
100 grolled oats
50 gwholemeal plain flour
60 gdairy free spread
3 tbsplight brown sugar
1 tspground cinnamon
2 tbsppumpkin seeds

Method

1
Heat the oven to 190°C (170°C fan).
2
Toss the raspberries with the cornflour and caster sugar. Divide between four ramekins.
3
Rub the dairy free spread into the oats, flour, brown sugar and cinnamon until clumpy. Stir in the seeds.
4
Spoon the topping over the fruit. Stand the pots on a tray.
5
Bake for 25 minutes until the top is golden and the fruit is bubbling up the sides.
25 min
6
Rest for 5 minutes. The filling will be very hot.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.