Raspberry and oat crumble slices
Written by:
-1.png&w=3840&q=75)
10 Sep 2026
Sweet, tangy raspberries topped with a golden oat crumble for a satisfying treat that's packed with fibre and perfect for sharing.
Sweet treat
Raspberry and oat crumble slices
Prep: Not required
Cook: 40 mins
Easy
Serves 8
232
kcals
7g
Protein
5g
Fibre
Sweet, tangy raspberries topped with a golden oat crumble for a satisfying treat that's packed with fibre and perfect for sharing.
Ingredients
Serves 8
Fresh raspberries
250 g
Maple syrup (for filling)
20 g
Corn flour
15 g
Lemon zest
1
Lemon juice
15 g
Rolled oats
180 g
Plain flour
80 g
Low fat spread
80 g
Maple syrup (crumble base)
30 g
Vanilla extract
1 tsp
Baking powder
1 tsp
Pinch of salt
Method - Cook
- Heat the oven to 180°C fan.
- Line a 20cm square baking tin with baking paper.
- Put the raspberries, maple syrup, lemon zest, lemon juice and cornflour into a saucepan.
- Cook gently for 5 to 7 minutes, stirring occasionally, until the fruit has softened and thickened slightly.
- Mix the oats, flour, baking powder and salt.
- Add the melted spread, maple syrup and vanilla and mix until the mixture forms a crumbly dough.
- Press roughly two-thirds of the oat mixture firmly into the base of the tin.
- Spread over the raspberry mixture.
- Crumble the remaining oat mixture over the top.
- Bake for 25 to 30 minutes, until golden.
- Allow to cool completely before slicing into 8 pieces.
