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Preheat the oven to 180C/Fan 160/Gas 4.
Put the dry topping ingredients (flour, oats, sugar, seeds and Drink Me Chai Latte Spiced) in a mixing bowl and rub in the butter until it is evenly distributed and the mixture has formed small clumps with a granola like look.
Spread the mixture evenly over a baking tray and bake for about 20 minutes (turning half way through for even baking), or until golden-brown and crisp.
Add chopped walnuts, flaked almonds and raisins to your mixture. Place the chopped banana, cherries, strawberries and raspberries for the filling in a saucepan along with the caster sugar.
Bring to a simmer over a medium-low heat and cook, stirring occasionally, until the sugar has dissolved. Spoon into the base of a heatproof baking dish. We used enamel, but glass or ceramic is fine. Spoon on your pre baked crumble and enjoy with clotted cream or single cream.
Preheat the oven to 180C/Fan 160/Gas 4.
Put the dry topping ingredients (flour, oats, sugar, seeds and Drink Me Chai Latte Spiced) in a mixing bowl and rub in the butter until it is evenly distributed and the mixture has formed small clumps with a granola like look.
Spread the mixture evenly over a baking tray and bake for about 20 minutes (turning half way through for even baking), or until golden-brown and crisp.
Add chopped walnuts, flaked almonds and raisins to your mixture. Place the chopped banana, cherries, strawberries and raspberries for the filling in a saucepan along with the caster sugar.
Bring to a simmer over a medium-low heat and cook, stirring occasionally, until the sugar has dissolved. Spoon into the base of a heatproof baking dish. We used enamel, but glass or ceramic is fine. Spoon on your pre baked crumble and enjoy with clotted cream or single cream.
15 minutes
Serves 18-22 scones
