Raspberry & Rhubarb Oaty Crumble

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

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

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 1 Jul 2020


  • Rhubarb icon
    368.88 g (about 3 ¾ cups)
  • Frozen raspberries icon
    Frozen raspberries
    1 ¾ cups (about 277.2 g)
  • Superfine sugar icon
    Superfine sugar
    ¼ cup (about 48.6 g)
  • Water icon
    3 tbsp (about 45 g)
  • Butter icon
    1 tbsp (about 14.4 g)
  • Brown sugar icon
    Brown sugar
    1 tbsp (about 12.15 g)
  • Slivered almonds icon
    Slivered almonds
    3 tbsp (about 19.35 g)
  • Rolled oats icon
    Rolled oats
    ¾ cup (about 118.8 g)


  • 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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