RASPBERRY CRUMBLE

Again an easy recipe and super tasty, fits well in the treats category. For a vegan version of this recipe you only have to replace the butter with margarine or your other favorite vegan butter substitute. Coconut oil could also be used, but is a little less tasty. In any case, an easy and delicious dessert!

Makes: 16 small or 9 large squares
Prep time: 10 minutes
Cooking time: 40 minutes
Equipment: Square baking pan

Ingredients:
1/2 cup of light brown sugar
1/2 cup of unsalted butter
1 cup of all-purpose flour
1 cup of whole oat flakes
half teaspoon of baking soda
1 jar of raspberry jam (little less then 1 cup)
pinch of salt

Preheat the oven to 175 degrees and grease the baking tin with a little butter or oil. Set it aside.

Combine all ingredients except the jam in a large bowl, you can choose here to mix everything with a mixer with dough hooks but what is just as easy is just with your hands! Do not knead for too long, it must have a crumble texture and not a ball of dough.

Put 2/3 of the crumble mixture in the baking tin and press gently. Spread all the jam in an even layer over the crumble layer and then again the remaining of the crumble. Crumble this last layer and do not press on. Put it in the oven for 40 minutes and voila! Let it cool a little before you cut it and eat it, otherwise it will fall apart completely.

You can keep it in an airtight plastic container in the refrigerator. About 4 days, after 4 days they are not so tasty anymore.

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