Raspberry oat crumblies

• 200 grams rolled oats
• 230 grams plain flour
• 1 tsp ground cinnamon
• 170 grams butter
• 150 grams sugar or 65g granulated alternative to sugar (I used truvia but check your label for quantity)
• 2 tsp vanilla extract
• 450 grams raspberries (fresh or frozen) or mixed berries/forest fruits etc
• 150 grams sugar or 65g truvia (check labels of other granulated sugar alternative)
• 2 tsp lemon juice
• 45 grams cornflour/starch

1. Prepare a 13 x 8 (approx) inch tin - line with paper etc.
2. Put all of the ingredients for top and bottom into a mixing bowl, except a few tablespoons of oats
3. Mix together with hand or stand mixer in full power for approx 1 minute until a bread crumb mix has been achieved
4. Put two thirds of the mixture into the prepared tin and press down evenly using the back of a spoon
5. Put all of the filling ingredients into a blender or a bowl with hand blender.
6. Blend until evenly combined.
7. This is why I prefer frozen fruit, it's not so messy.
8. Spread over the base layer
9. Add the rest of the oats to the leftover base mixture and stir through - this is purely for texture, if you prefer you can just use all of the oats and not hold any back - spread evenly over the filling
10. Put the tin into a preheated oven @ 160 degrees C gas 2 and bake for 35 - 40 minutes until lightly golden
11. Remove from oven and mark into slices/squares whilst warm
12. Leave to cool completely in the tin.
13. Eat as a cake bar or serve with ice-cream or custard as a pudding

rolled oats, flour, ground cinnamon, butter, sugar, vanilla, raspberries, sugar, lemon juice, cornflourstarch

Taken from cookpad.com/us/recipes/360615-raspberry-oat-crumblies (may not work)