Ruby Razz Crunch

• 3 drops of (red)
• 1/4 bake at
• 240 ml whipping cream until thickened
• 220 gr firmly packed brown sugar
• 190 gr sifted flour
• 160 gr quick-cooking rolled oats
• 150 gr sugar
• 110 gr melted butter until mixture resembles coarse crumbs
• 65 gr raspberries
• 45 ml cornstarch in saucepan