Oats aren't really my thing. The thought of an oat porrige or overnight oats...yuk.
But in this cobbler it adds extra structure. You can say this is a healthier, no not healthy, version of the classic cobbler. Besides the oats I serve this with Greek yoghurt instead of ice cream.
You can use fresh fruit or frozen and can also use any type of fruit you want. Just go with whatever floats your boat.
This is just so darn easy. You mix half of the ingredients, but everything in an ovendish and wait. The smells coming out of your oven will be amazing!
- 100 grams oatmeal
- 50 grams flour
- 50 grams butter
- 75 grams sugar
- 1 tablespoon cinnamon
- 250 grams raspberries
- 500 ml Greek yogurt
- Preheat the oven to 180 degrees celcius
- Mix the oats with the flowe, sugar (minus 2 tablespoons) and cinnamon. Cut the butter in cubes and add to this mixture. Rub it through your fingers so you have a crumble.
- Put the raspberries in an ovendish and sprinkle the leftover 2 tablespoons of sugar on top. Divide the crumble on the raspberries. Don't push it down otherwise it can become soggy.
- Bake for 45 minutes.
- Let it cool off for 5 minutes and then serve with Greek yoghurt.