Recipe for Raspberry Pop Yum Crumble topped with colourful popcorn balls and a golden crumble crust.

Recipe | Raspberry Pop Yum Crumble

Ingredients

• 300g mixed frozen raspberries

• 50g caster sugar

• 100g rolled oats

• 50g ground almonds

• 40g vegan butter

• 100g Pop Yum Raspberry Popped Corn

• 1 tbsp lemon juice

Method

1. Preheat oven to 180°C. Toss raspberries with caster sugar and lemon juice, then spread into a baking dish.

2. Rub vegan butter into oats and ground almonds until crumbly. Sprinkle this over the raspberries.

3. Bake for 25-30 minutes until the top’s golden and the fruit’s bubbling with mischief.

4. Scatter Pop Yum Raspberry Popped Corn over the warm crumble for a cheeky crunch.

5. Serve hot—perfect for a rebellious British pud with a popcorn twist.