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+ servings

Raspberry Breakfast Bake with a crunchy Streusel Topping

The Balanced Kitchen
Prep Time 20 mins
Cook Time 35 mins
Course Breakfast
Cuisine English, European
Servings 12 slices

Ingredients
  

Base

  • 200 g wholemeal spelt flour
  • 2 tsp baking powder
  • 40 g dark muscovado sugar break any large pieces with a fork
  • 100 g butter melted and cooled
  • 180 mls milk
  • 1 tsp mixed spice
  • 2 tsp vanilla bean extract
  • 2 large eggs whisked
  • 100 g raspberries frozen or fresh

Topping

  • 40 g wholemeal spelt flour
  • 30 g porridge oats
  • 20 g soft brown sugar
  • 20 g butter

Instructions
 

  • You will need a 23cm/9inch spring form baking tin for this recipe. Lined with greaseproof paper or greased with butter.
    Pre-heated oven at 170 degrees C (fan).

Base

  • Place all of the base ingredients, excluding the eggs and raspberries into a large bowl and mix together.
  • Next, add the whisked eggs and fold into the mixture without over mixing.
  • Spoon the mixture into the prepared baking tin and distribute evenly.
  • Scatter the raspberries over the mixture, ensuring an even spread as much as possible.
    Leave to one-side while you prepare the topping.

Topping

  • Add all of the topping ingredients to a bowl and use clean hand to rub the ingredients together until you reach a crumb texture.
  • Sprinkle the topping over the base.
    Bake in the oven at 170 degrees C (fan) for 35mins or until a skewer comes out clean.
  • Leave to cool for 10 minutes before running a sharp knife around the edge of the bake to release it from the tin. Release the spring and the outer ring of the tin.
  • Serve warm or cold, with or without dollops of yoghurt and extra raspberries if desired.
  • Store in an airtight container, in a cool place for up to 3 days.
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