Raspberry Oat Bites
These raspberry oat bites make a clever use of the same mix two ways:- becomes a crisp/chewy base when compacted down and ‘blind baked’- creates a streusel topping when sprinkled loosely on the raspberry filling. It mingles with the fruit for delicious crumble vibesThis recipe makes 16 bars, or up to 64 smaller bite-size pieces.Use frozen raspberries (no need to defrost first).
Servings: 64 'bites'
Equipment
- Baking dish, (around 23x32cm)
Ingredients
Crust & Topping
- 170 g cold unsalted butter
- 190 g wholemeal flour
- 190 g dark brown sugar
- 120 g rolled oats
- ¾ teaspoon salt
- ½ teaspoon ground cinnamon
Raspberry Filling
- 50 g dark brown sugar
- zest of a lemon
- ½ teaspoon ground cinnamon
- Tablespoon plain flour
- 500 g frozen raspberries
Instructions
- Preheat Oven – to 180°C
- Prepare Pan - line a 23x32cm rectangular pan with baking paper, extending over two opposite sides. This way you'll be able to easily remove the slice after.
- Make Base/Topping – put roughly cubed butter in the food processor with the flour, sugar, oats, salt and cinnamon. Pulse briefly to form a clumpy mixture.190 g wholemeal flour190 g dark brown sugar120 g rolled oats¾ teaspoon salt170 g cold unsalted butter½ teaspoon ground cinnamon
- Reserve Topping – take out 240g (about 1 ½ cups) of the mix. Put this in a covered bowl in the fridge for later (this will be the topping).
- Base – empty the rest of the mix into the pan. Spread out lightly with your fingertips first, then press down to form a thin even layer that covers all the baking paper. Wet hands make light work of this.
- Bake- uncovered, until golden brown, around 12 minutes. Take out of the oven and set aside while you assemble the filling.
- Filling – mix the sugar, lemon zest, cinnamon and flour in a large bowl. Tip in the frozen raspberries and combine gently with a flexible spatula. Use your hands to break apart any big clumps of raspberries.50 g dark brown sugarzest of a lemon½ teaspoon ground cinnamonTablespoon plain flour500 g frozen raspberries
- Fruit Layer – tip in the fruit to make a thin layer. Shake the pan to distribute evenly. You might want to move around some of the bigger pieces of fruit for even appearance.
- Top – using your hands, sprinkle the reserved topping over the raspberries. Don’t press down.
- Bake - for around 30 minutes, turning pan halfway through the cooking time. Topping should turn golden brown. Transfer the pan to a cooling rack to cool completely. Pull the loose edges of the baking paper tight in opposite directions to lift the slice out the dish. Lay on a cutting board to slice.