Crunchy oatmeal and raspberry crumble with warm Drambuie custard

  • Preparation time: 10 minutes
  • Cooking time: 40 minutes
  • Total time: 50 minutes 50 minutes
  • Serves:8


    300g plain flour
    200g butter, chilled and cubed
    150g Demerara sugar
    100g Rude Health The Oatmeal
    50g roasted chopped hazelnuts
    900g raspberries, fresh or frozen
    2 tbsp caster sugar
    2 x 500g tubs Waitrose Seriously Creamy Madagascan Vanilla Custard
    4 tbsp Drambuie, or to taste


    1. Preheat the oven to 180ºC, gas mark 4.

    2. Sift the flour into a bowl then add the butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the demerara sugar, oatmeal and hazelnuts.

    3. Arrange the raspberries in a shallow, round ovenproof dish, about 30cm in size. Sprinkle over the caster sugar. Top with the crumble, spreading it out evenly and lightly with a fork.

    4. Bake in the oven for 40 minutes or until golden. Meanwhile, warm the custard according to the pack instructions. Stir in the Drambuie and serve with the crumble.

    Source: Read Full Article