Raspberry season is here, and there's nothing better than a perfectly sweet and locally grown raspberry. If you can't get hold of seasonal local berries, buy frozen instead, as the transportation of these is easier as they are less delicate.
This makes for a delicious tea time treat, or serve warm for pudding!
100g sunflower oil
150g honey or maple syrup
50g plant based milk
100g ground almonds
200g self raising flour
300g fresh or frozen raspberries
Handful flaked almonds
Preheat the oven to 180 degrees Celcius. Grease a 22 cm loose bottom tart tin with a little oil.
Add the berries to a small sauce pan and cook on a low heat to make a compote.
Add the oil, honey or syrup and milk to a bowl and mix well. Fold in the almonds and flour.
Using clean hands and a spoon, spoon half of the mixture into the prepared tin, pushing the mix fully to the sides. Pour the raspberry compote on top and spread evenly. Dollop the remaining cobbler mix over the top, covering as much of the tart as you can, but it doesn't matter if it is a bit lumpy. Scatter the flaked almonds over the top.
Bake in the oven for 25 minutes, leave to cool before attempting to take out of the tin.