100g butter, melted

100g plain flour

100g jumbo oats

75g caster sugar

40g chopped pecans

20g flaked almonds (optional)

1tsp cinnamon

300g frozen raspberries

Prep time:

Cooking time: 30 minutes

Total time:

Serves: 6

The speediest but most delicious pudding you can imagine. The topping is made in the time it takes to melt the butter. It can be made in advance and happily kept in the fridge. Using frozen raspberries means there is no messy fruit prepping.  While the butter is melting, weigh and mix all the dry … Continue reading "Raspberries Baked with a Pecan, Cinnamon & Oat Crumb Topping"

The speediest but most delicious pudding you can imagine. The topping is made in the time it takes to melt the butter. It can be made in advance and happily kept in the fridge. Using frozen raspberries means there is no messy fruit prepping. 

  1. While the butter is melting, weigh and mix all the dry ingredients in a bowl.
  2. Pour in the melted butter and stir until the mixture resembles large breadcrumbs.
  3. Distribute the fruit between 6 ramekins and sprinkle over the topping. Any left over topping can be frozen or kept in the fridge for a few days. Put in the pre heated oven for 30 mins until the topping is golden and crispy. Serve with cream, mascarpone or vanilla ice cream. 
  4. If making in advance just put in fridge until needed.

Recipe developer Charlotte Butterworth creates delicious, easy, healthy recipes that work around real life. Find more of her time-saving and flavourful recipes on Instagram or Facebook @theneedy.greedy

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