Raspberry Oat Bake Recipe

225 g/8 oz/2 cups self-raising (self-rising) flour
1/2 tsp salt
175 g/6 oz butter or hard block margarine, diced, plus extra for greasing
175 g/6 oz/1 cups rolled oats
175 g/6 oz caster (superfine) sugar

300 g/11 oz/1 medium can of raspberries, drained
Easy Custard, to serve

Method:

Put the flour and salt in a bowl. Rub in the butter or margarine, then stir in the oats and sugar. Grease an
18 x 28 cm/7 x 11 in baking tin (pan) and press half the mixture into the base. Scatter the raspberries over. Cover with the remaining crumble, pressing down firmly. Bake in a preheated oven at 200°C/400°F/gas mark 6 for 30 minutes. Leave to cool for 10 minutes, then cut into pieces and serve warm with custard.