Ingredients

Crust: 1 1/4 cups (300 mL) quick-cooking rolled oats 1/2 cup (125 mL) ground almonds 1/2 cup (125 mL) packed brown sugar 1/3 cup (75 mL) all-purpose flour 1/4 tsp (1 mL) each salt and nutmeg 1/2 cup (125 mL) butter, softened Filling: 2 cups (500 mL) Ontario Raspberries 1 cup (250 mL) Ontario Red Currants 1 cup (250 mL) ground almonds 2/3 cup (150 mL) granulated sugar 1/3 cup (75 mL) all-purpose flour 2 tbsp (25 mL) butter 2 eggs 1/2 tsp (2 mL) baking powder 1/4 tsp (1 mL) salt

Description

Crust: In Bowl, Combine Oats, Almonds, Sugar, Flour, Salt And Nutmeg. Cut Or Rub In Butter Until Mixture Is Crumbly. Press Into 9-1/2-inch (24 Cm) Flan Tin With Removable Base. Place

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