Ingredients
1 bag of frozen raspberries (see notes)
100g granulated sugar
2 tablespoons flour
1 tablespoon cornflour
juice of one lemon
Crumble Layer
270g rolled oats
360g flour
400g brown sugar (loosely packed)
1 teaspoon baking powder
340g melted butter
1/2 teaspoon salt
Method
- Prep Raspberries: Preheat the oven to 180 degrees. Place raspberries in a large colander. Run warm water over them for a minute, and then let the liquid drain out for about an hour until softened and thoroughly drained (see notes). Mix raspberries with sugar, flour, cornstarch, and lemon juice.
- Soft Delicious Crust: Mix the oats, flour, sugar, baking powder, butter, and salt together into a crumble-like mixture. Press two thirds of the crumble into the bottom of a 9×13 pan lined with parchment paper. Bake for 10 minutes.
- Bake: Arrange the raspberry layer on top of the baked bottom layer. Sprinkle with remaining crumble. Bake for another 25-30 minutes.
- Finish: Remove from oven. They will need a little time to set up into “bar” formation, so chill them for a few hours to get them really solid.