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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.