For The Crumble Base & Topping
– Flour
– Rolled oats
– Salt
– Bi-carbonate of soda
– Sugar
– Brown sugar
– Butter
– Vanilla extract
For The Caramel Filling
– Sweetened condensed milk
– Golden syrup
– Butter
In a large bowl, place the plain flour, rolled oats, salt and bi-carbonate of soda and mix together. Stir through the raw sugar and brown sugar and once again, combine the dry ingredients well.
Press just over half of the crumble mixture into the base of the prepared tin and use the back of a spoon to smooth the mixture into an even layer. Bake for 15 minutes until golden.
Place the golden syrup, condensed milk and butter into a small saucepan over low heat. Stir continuously for 10-15 minutes or until the caramel has thickened.
Pour the caramel mixture over the cooked base. Sprinkle the remaining crumble mixture over the top of the caramel filling.
Bake in the oven for 20 - 25 minutes or until lightly golden.