Preheat oven to 400 F

In a blender, combine flour, oats, brown sugar, pecans and butter and blend until crumbly - careful not to over process

Spread mixture into 9x13 baking dish and bake for 15 minutes, or until golden brown on top

Allow to cool completely and then stir until a nice crumble mixture forms

Remove half of the crumble and set aside

Pat the remaining crumbs firmly in the bottom of the pan

In a large bowl, combine thawed lemon ice cream and frozen raspberries and stir well

(Note: Keeping the berries frozen prevents the juices from turning the ice cream pink)

Spread ice cream on top of layer of crumble and top with remaining crumble

Cover and freeze overnight, or for at least 6 hours to regain enough firmness to cut into squares

Remove from freezer and allow to sit for 5 minutes before cutting and serving

Enjoy with an ice cold glass of SANPELLEGRINO Momenti Lemon & Red Raspberry!