IngredientsIngredients for 10 pieces:
- 500 g frozen raspberries
- 300 g Kölln® Oat Granola Yogurt Raspberry
- 180 g wheat flour
- 100 g brown sugar
- a pinch of salt
- 150 g butter
- 2 tbsp. lemon juice
- 2 tbsp. sugar
- 1 tbsp. starch
- 100 g icing sugar
Line a rectangular baking pan (20 x 40 cm) with baking paper. Thaw the raspberries in a colander.
Grind Kölln® muesli in a chopper or with a hand blender. In a large bowl, mix muesli, flour, brown sugar and salt. Melt the butter in a saucepan and add to the dry ingredients until everything is evenly coated with butter. Set aside one cup of the muesli mixture. Press the rest evenly into the baking pan.
Mix thawed raspberries with 1 tablespoon lemon juice, sugar and starch and place on the muesli base. Spread the contents of the cup on the raspberries and bake in the preheated oven until golden brown. Let cool down completely on a wire rack (possibly put in the fridge).
For the icing, mix the icing sugar with the rest of the lemon juice until smooth. Remove the baked muesli mixture from the baking pan and sprinkle with the glaze. Cut into square pieces and serve.
Top/bottom heat: 180 °C
Fan assisted oven: 160 °C
Baking time: approx. 45 minutes
Preparation time: approx. 40 minutes