Caramel Crumble

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line a 20cm square baking dish with parchment paper.

   Tip: Use a non-stick baking dish for easy removal.

2. 2

   In a large mixing bowl, combine the flour, oats, brown sugar, granulated sugar, and salt. Mix until well combined.

   Tip: Make sure to break up any lumps in the dry ingredients.

3. 3

   Add the unsalted butter to the dry ingredients and mix until the mixture resembles coarse breadcrumbs.

   Tip: Use a pastry blender or your fingertips to work the butter into the dry ingredients.

4. 4

   In a separate bowl, whisk together the eggs, vanilla extract, and heavy cream.

   Tip: Use room temperature ingredients for the best results.

5. 5

   Pour the wet ingredients over the dry ingredients and mix until a sticky dough forms.

   Tip: Don't overmix the dough – it should still be slightly crumbly.

6. 6

   Transfer the dough to the prepared baking dish and smooth the top.

   Tip: Make sure to press the dough evenly into the corners of the dish.

7. 7

   Drizzle the caramel sauce over the dough, leaving a 2cm border around the edges.

   Tip: Use a spatula to spread the caramel sauce evenly.

8. 8

   Sprinkle the raisins over the caramel sauce.

   Tip: Use a handful of raisins – they should be evenly distributed across the surface.

9. 9

   Bake the crumble for 40-45 minutes, or until the topping is golden brown and the caramel sauce is bubbly.

   Tip: Keep an eye on the crumble after 30 minutes – the baking time may vary depending on your oven.

10. 10

    Remove the crumble from the oven and let it cool for 10-15 minutes before serving.

    Tip: Use a sharp knife to break the crumble into pieces – it should be warm and easy to break apart.