Raspberry Crumble Squares

These delicious squares make a great alternative to a flapjack recipe.

25 servings

Easy 80 Minutes

Ingredients

Ingredients

For the recipe  Raspberry Crumble Squares

For the Squares:

180 g Unsalted butter (6 oz) Softened
125 g Light Brown Sugar (4 ½ oz)
125 g Rolled Oats (4 ½ oz)
175 g Plain Flour (6 oz)
1 Dr. Oetker Baking Powder Sachet (1 tsp)
250 g Raspberries (9 oz) lightly mashed
15 g Cornflour (1 tbsp)
40 g Caster Sugar (1 ½ oz)

preparation

Preparation

1

Preheat the oven to 180°C (160°C Fan, Gas Mark 4) Grease and line a 20cm (8 inch) square cake tin.

2

In a mixing bowl, beat together the butter and brown sugar then stir in the oats, flour and Baking Powder to form a crumbly mixture. Press half of the mixture into the base of the prepared tin to form a smooth base. Prick all over with a fork and bake for 15 minutes until lightly golden.

3

Mix the mashed raspberries with the caster sugar and cornflour and spread over the cooked base. Sprinkle with the remaining crumble topping.

4

Bake for about 30 minutes until lightly golden. Cool for 10 minutes then cut into 25 small squares and allow to cool in the tin before carefully removing to serve.

1 serving = 37g

Nutritional Information for the recipe Raspberry Crumble Squares

Per Serving Per 100 g / ml
Energy 532 kJ
127 kcal
1482 kJ
354 kcal
Fat 6.44 g 17.90 g
Carbohydrate 15.44 g 42.90 g
Protein 1.41 g 3.92 g

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