Raspberry Crumble cake

(7 portions)

500 g raspberries (fresh or frozen)
150 g EASIS Müsli
100 g whole grain flour
50 g EASIS Perfect Fit
1 dl liquid margarine

Preheat the oven at 175°C (347°F)
Put the raspberries in an ovenproof dish. Mix Müsli, flour and Perfect Fit in a bowl, add margarine and whip it all with a mixer. Spread the mix on top of the raspberries and put the cake in the oven. Bake the cake for approximately 20 minutes.

Serve with EASIS Vanilla Ice cream on top.