Monday, August 23, 2010

Raspberry Crumble

  • Some raspberries (quite how many depends on size of baking dish, preference etc. but probably between half and one pound is good.
  • 4oz butter. Must be fridge-cold and cut into small lumps.
  • 1 cup all-purpose white flour
  • 1/3 cup brown sugar
Making it...

Stick the raspberries in an ovenproof baking dish of some kind. If you have a sweet tooth sprinkle with a little sugar.

In a blender or foodprocessor, blitz the butter, flour and sugar briefly. This is the cheats way of making it form a kind of breadcrumb like texture. Don't do it for too long and don't expect too much. If you want it to be nicer use the old fashioned approach of combining with fingers in a bowl.

Put the crumble mixture over the raspberries and bake in over for 40 minutes at 350F.

We like it with copious amounts of Hagen Daz vanilla ice cream, but real custard is also awesome too.