Raspberry & Rhubarb Oaty Crumble

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recipe by Octopus Publishing https://octopusbooks.co.uk/

  • Time icon
    Total Time
    3hrs 0mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    276

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 8 Oct 2019

Ingredients

  • Rhubarb icon
    Rhubarb
    13 ounces (about 3¾ cups)
  • Frozen raspberries icon
    Frozen raspberries
    1.75 cups (277g)
  • Superfine sugar icon
    Superfine sugar
    about ¼ cup (49g)
  • Water icon
    Water
    3 tbsp (44ml)
  • Butter icon
    Butter
    1 tbsp (14g)
  • Brown sugar icon
    Brown sugar
    1 tbsp (12g)
  • Slivered almonds icon
    Slivered almonds
    3 tbsp (19g)
  • Rolled oats icon
    Rolled oats
    about ¾ cup (119g)

Tools

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

Step preview

  1. Add frozen raspberries, rhubarb, superfine sugar and water to a clean slow cooker bowl and cover
  2. Cook in slow cooker until tender - 2 hr 30 min, low heat
  3. Add butter and brown sugar to a clean frying pan
  4. Melt in frying pan until sugar has dissolved
  5. Add slivered almonds and rolled oats to the oat mixture
  6. Heat in frying pan until lightly browned - 5 min, medium heat
  7. Crumble oat mixture over mixture
  8. Serve
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