Special Raspberry Crumble

In High Wycombe where I live, we have a market several times a week in the High Street. They usually have two stalls selling fruit and vegetables which are very good value - but there was a special treat in store for me when I went down at just past 4pm last weekend. One particular stall had a huge supply of fresh raspberries and the stall owners were telling any one to help themselves. I offered to pay for my trays but the stall owner just smiled and said he was glad to get rid of them so I staggered off to my car with my bounty.  The end result was 8 pots of raspberry jam and this nice pudding.  I was ordered by my son to write it down immediately in case  forgot it - so here it is - I hope you all like it!

Ingredients

8-9 oz (225g-250g) fresh raspberries
2 lemons
1 rounded tbsp of castor sugar
1 heaped tbsp granulated sugar
1 tbsp oat bran
2oz (50g) wholemeal flour
4oz (110g) softened butter or good margarine
3 thick slices of seeded wholemeal bread

Method

Wash the raspberries, picking out any doubtful or mildewed ones.  Place in a pan with the juice of 1 lemon and the castor sugar and a little water.  Stir until they have become slightly softened over a gentle heat. Pour into a pie dish. Crumble the wholemeal bread in to a bowl- if you only have plain wholemeal bread, add some extra seeds such as sesame and sunflower seeds.  Add the oat bran as well.
Grate the rind of the lemon and stir in with the granulated sugar and stir this into the bread mixture.  Finally rub in the butter or margarine until it is well mixed in to a crumbly consistency.  Place this on top of the raspberries and cook in a medium oven - gas mark 3, 325F 170C until the top is nice and crisp, but not too browned - watch out if you have a fan oven!  Serve with custard or whipped cream.  Scrumptious!