Recipe by Cadbury
Chocolate & Raspberry Crumble
A twist on the traditional with a chocolate crumble topping.
Heat the oven to 190°C, gas mark 5 and grease an oven proof dish of approximately 1.5 litre capacity.
Place the raspberries in the oven proof dish and scatter with the caster sugar.
Rub the butter into the flour until it resembles breadcrumbs (or blitz in a food processor). Stir in the oats, brown sugar and chocolate pieces and scatter over the sweetened raspberries.
Bake for about 25 minutes until the crumble has cooked through and has browned on top. Serve warm.
Frozen mixed fruits (defrosted) can also be used for this recipe. Chopped hazelnuts are also delicious added to the crumble mixture.
600 g fresh raspberries
50 g caster sugar
100 g Cadbury Dairy Milk , finely chopped
90 g butter
140 g plain flour
40 g porridge oats
75 g Dark Brown Sugar