|THE RASPBERRY FILLING|
|500g / 1lb 2oz raspberries (fresh or frozen)|
|1½ tablespoon caster (superfine) sugar|
|THE BUTTERY CRUMBLE MIX (see Cook's Notes above)|
|230g / 8oz self-raising flour|
|150g / 5½oz caster (superfine) sugar|
|150g / 5½oz butter|
Defrost the raspberries if frozen. The quick way to do this is in the microwave for a few minutes.
Preheat the oven to 180°C - 350°F - Gas Mark 4, slightly lower in a fan oven.
We have an allotment and every year it produces masses of summer and autumn fruiting raspberries. We freeze most of them and use the raspberries over the year. Frozen raspberries make an excellent raspberry crumble. If using frozen raspberries then they must be defrosted before baking the raspberry crumble. This can either be done by a microwave, leaving them in the preheated oven for 12 minutes or naturally in a cool part of the kitchen.
The crumble topping in this recipe is buttery and refined, the perfect partner for raspberries. If you prefer a more traditional crumble topping then use the one in steps 1 and 2 of our apple crumble recipe which can be found here. Another different crumble topping can also be found used in our plum crumble recipe. It has porridge oats in it and tastes great as well, it can be found here. Finally, our almond crumble topping can be found here.
Recipe by David Marks.
Place the butter and flour (for the crumble mixture) into a largish bowl and blend them together. We found it easiest to use hands but a fork or food blender does the job as well. Continue mixing until it forms mainly evenly sized crumbs. This takes 3 to 5 minutes.
Sprinkle in the sugar (for the crumble mixture) and blend that in as well. This will make the mixture even more crumbly.
Spread the crumble mixture over the top of the raspberries and level it off
to the top of the dish. Place the dish in the centre of the pre-heated oven and
bake for 40 minutes until the crumble top turns golden brown.
Serve immediately with ice cream, double cream or custard.