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Oat Crumble Torte with Raspberries

This simple yet deliscious recipe is that sweet treat you are looking for after a long day at work. The sweet taste of raspberries and currants together with the nutrition of the oats bring you a receipe like no other.

For the Pastry:

Lamb Brand Flour 00 350g, sifted

Lamb Brand Castor Sugar 50g

Butter 200g, diced

Eggs 2, lightly beaten

For the Filling:

Lamb Brand Corn Flour 1 tbsp

Lamb Brand Currants 200g

Raspberries 300g

For the Crumble:

Lamb Brand Flour 00 85g, sifted

Lamb Brand Oat Flakes 85g

Lamb Brand Castor Sugar 100g

Lamb Brand Ground Cinnamon 1 tsp

Butter 125g, diced


For the Crumble: Sift the 85g flour and mix with the oats, sugar and cinnamon, then rub in the butter until crumbly. Set aside.

For the Pastry: Put the flour, sugar and butter in a food processor. Pulse while adding egg until just combined.

For the Filling: Mix the corn flour, raspberries and currants in a bowl.

To make the torte press the pastry into a buttered 25cm x 30cm tin. Spread the raspberry mixture over the base and top with the crumble, pressing down gently.  Bake in a preheated oven at 200°C for 20 minutes then lower heat to 160°C and cook for a further 30 minutes. Let cool then cut into squares to serve.