Raspberry oat crumble slice

Prep Cook Serves Cost 5 min 50 min 8-10

About 60p a head

180g butter 200g oats

200g flour

150g soft light brown sugar 100g flaked almonds, or any other nut or seed of your choice 250g raspberries

This is one of my most-baked recipes. It’s versatile, too, so you can change the fruit to almost anything you like; use gluten-free flour, if need be, and a nut or vegetable oil or a plant-based spread to make it vegan. I like a slice with a cup of tea, or reheated and served warm with cream or custard for a quick pudding; they’re also handy for taking to the park.

Heat the oven to 190C (170C fan)/ gas 5, and melt the butter in a 25cm x 30cm baking tin.

Mix the oats, flour and sugar in a bowl, make a well in the centre, then pour in the melted butter and mix until it all comes together. Line the baking tin with greaseproof paper, then press in two-thirds of the oat mixture – make sure you push it down well, so it holds together like pastry. Bake for about 15 minutes, until golden.

In the meantime, mix the almonds into the remaining oat mixture. Once the base is cooked, strew the raspberries over the top, push them down a bit with a fork, then scatter over the remaining oat mixture and spread it out to cover – it’s OK if the odd raspberry peeps out here and there.

Bake for another 20-25 minutes, until the top is golden and the raspberries soft. Remove, transfer the tin to a wire rack and leave to cool. Once it’s completely cold, lift the cake out of the tin and cut into squares – it will keep in a sealed container for three to four days.