Oats and barley berry crumble recipe
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Serves: 8
Ingredients
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What to do
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Line a 20 x 30 cm slice tin with baking paper. Preheat the oven to 180°C.
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Combine the oats and barley, almond meal, flour, salt, mixed spice and brown sugar in a mixing bowl.
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Add the eggs and extra virgin olive oil and stir with a spoon until well combined.
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Tip the mixture into the prepared slice tin, reserving about a cup of the mixture to use as the topping.
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Spread the mixture in the tin and using your fingers or the back of a spoon press down firmly to cover the bottom of the tin evenly.
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Tip the berries over the top and spread out evenly over the base. Break the raspberries up a little with your fingers as you do so.
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Sprinkle the remaining crumble mixture over the top.
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Bake in the oven for 35-40 minutes or until golden brown. Leave to cool in the tin for 5 minutes before slipping out onto a wire rack to cool completely.
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