Ingredients

The following ingredients have 4 Servings
  • 12 oz Raspberries
  • 1 tbsp Lemon juice
  • ¼ cup Light brown sugar
  • ¼ cup White sugar
  • 1 tbsp Cornstarch/cornflour
  • ¼ tsp Salt
  • 1 tbsp Unsalted butter
  • 1 cup All-purpose flour 
  • 4 tbsp Light brown sugar
  • 4 tbsp Sugar
  • ½ cup Unsalted Butter 
  • 1 tsp Vanilla extract
  • 1 tsp Spice mix (cinnamon, gingerbread)
  • ¼ tsp Fresh grated nutmeg
  • ½ cup Almond meal or rolled oats

Instruction

  • Preheat the oven to 375°F / 190°C/ Gas Mark 5
  • Crumble - In the bowl of a food processor, add the flour, nuts/oats, sugar, salt, vanilla extract, spice, and chilled cubed butter. Pulse a few times – until crumbly until you have a combination of small and large breadcrumb consistency. Keep chilled.Pro tip - the crumble mixture can be made. up to 4 days in advance. Keep it in the fridge at all times to ensure the butter stays chilled.
  • Fruit - Combine the raspberries, sugar, lemon juice, and cornstarch in a greased 8 x 8 square pan or 6-inch pie pan. Alternatively, you can also use 4 x 4 oz ramekins for individual servings. Set aside. Pro tip - greasing the pan with butter is optional but will prevent the crumbles from burning into the pan.
  • Sprinkle the crumble mixture on top of the raspberries. Making sure to cover all areas. Pro tip - I like to do this with my hands and make sure to cover all areas. Try to put the large crumble pieces on the top as they do look prettier.
  • Bake for about 20 to 25  minutes or until the top is crisp and golden. Let cool for 10 minutes before you serve.Pro tip - if you choose to make small individual ramekins you will need only 12 to 15 minutes of baking time.
  • Fruit crumble can be served hot or cold. We love to serve it warm with chilled ice cream or cold with whipped cream.Pro tip - the fruit syrup is very hot so make sure to wait for 10 minutes to prevent anyone from getting hurt.