Raspberry Crumble

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Pudding Recipe = Raspberry Crumble - Serves 4

400g raspberries
110g oats
100g butter
110g flour
110g sugar
25g brown sugar

Preheat the oven to 200°C. Meanwhile, toast the oats in a frying pan until lightly golden. Set aside. Mix the cleaned raspberries and brown sugar and place in an ovenproof dish. When the oats have cooled, mix with the flour and rub in the butter until it resembles breadcrumbs. Now add the white sugar. Pour this mixture over the raspberries. Press down gently to make the crumble more compact, and bake for approximately 40 minutes, until the golden and crunchy. Serve with ice cream, cream or custard.