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Caroline

Raspberry Crumble Squares

Ingredients:


90g oats

120g plain flour (you can use gluten free)

100g brown sugar

1 teaspoon baking powder

120g butter

Pinch of salt

4 large tablespoons of raspberry jam

Raspberry crumble squares are not the best-looking cake you will ever have, but they are so tasty. Make sure you use a good quality jam.



Mix all the ingredients together (except the jam) in a mixer, or with your fingers, to make a fine crumble.

Add half of the mixture to a small, square baking tray which has been lined with baking paper. I use a square tray baking tray, 20cm x 20cm. Pat the mixture down with the back of a spoon.

Then warm around 4 large tablespoons of jam in the microwave until it softens (This will take about 30 seconds) and layer the warm jam over the crumble mix in the tray. If you don’t warm the jam, it will be difficult to spread. Sprinkle the rest of the crumble mix over the top of the jam, but don’t pat it down this time, so it stays crumbly.

Bake in the oven for 30 minutes at 170 degrees, or until it is brown.

Cut the cake up into squares when it is cold. If you try and get it out of the tray while it is still warm, it will be too crumbly and will fall apart.

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