500 g redcurrants
100 g Dansukker Jam Sugar
5 g potato starch
60 g porridge oats
60 g plain flour
75-100 g Dansukker Cane Sugar Granulated
5 g Dansukker Vanilla Sugar
125 g butter or margarine
Butter or margarine for greasing the dish
Rinse and pick over the berries. Leave them to drain on a towel. Put the dry ingredients for the pastry in a bowl. Add the butter/margarine and mix together to a crumbly consistency. Grease an ovenproof dish. Mix the berries with the sugar and potato starch and put in the dish. Sprinkle with the crumble topping. Bake in the centre of the oven at 225 °C for approx. 20 minutes. Serve the pie lukewarm with custard, vanilla ice cream or lightly whipped cream.
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