Raspberry & Rhubarb Oaty Crumble

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recipe by Octopus Publishing www.octopusbooks.co.uk/

  • Time icon
    Total Time
    3hrs 0mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    484

Granola bars make the ideal crunchy, sweet crumble topping for juicy, sweet rhubarb and raspberries. This hassle-free dessert is delicious with a dollop of cold cream.

recipe updated 7 Mar 2019

Ingredients

  • Frozen raspberries icon
    Frozen raspberries
    277g
  • Rhubarb icon
    Rhubarb
    369g
  • Superfine sugar icon
    Superfine sugar
    49g
  • Water icon
    Water
    44ml
  • Butter icon
    Butter
    14g
  • Brown sugar icon
    Brown sugar
    12g
  • Slivered almonds icon
    Slivered almonds
    19g
  • Rolled oats icon
    Rolled oats
    119g

Tools

  • kCook icon Slow cooker
  • kCook icon Slow cooker bowl
  • kCook icon Frying pan

Step preview

  1. Prep and set aside rhubarb: trimmed & cubed
  2. Get a clean slow cooker bowl
  3. Add frozen raspberries
  4. Add prepared rhubarb
  5. Add superfine sugar
  6. Add water and cover
  7. Cook in slow cooker until tender - 2 hr 30 min, low heat
  8. Get a clean frying pan
  9. Add butter
  10. Add brown sugar
  11. Melt in frying pan until sugar has dissolved
  12. Add slivered almonds
  13. Add rolled oats
  14. Heat in frying pan until lightly browned - 5 min, medium heat
  15. Crumble oat mixture over mixture
  16. Serve
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