Raspberry Crumble

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CRUMBLES
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Gooseberry Crumble
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Four Crumble Toppings

Raspberry Crumble

Raspberries are hugely expensive out of season and not a fruit which we would recommend for a crumble at many times of the year. But when they are in season the price falls and they become a sensible candidate for a crumble. Their delicious ruby red juices look sensational at the edges of a crumble.
If you grow raspberries in the garden then freeze any excess crops and use them in the winter for this raspberry crumble recipe.

HOW MANY SERVINGS Four servings

TIME TO PREPARE None (defrosting if using frozen raspberries)

COOKING TIME 40 minutes

WILL IT FREEZE? Yes

CHOICE OF CRUMBLE TOPPING
For this raspberry crumble recipe we have chose a crumble topping which is buttery and refined. If you wish to use a different crumble topping then simply select one from the drop down box below and then click the "SELECT A TOPPING BOX". The recipe will automatically change to include your chosen topping. Your choice of crumble topping will then appear in every recipe in this site.

INGREDIENTS
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.

Ingredient	How Much
THE FILLING
Raspberries (frozen or fresh)	500g / 1lb 2oz
Caster (superfine) sugar	1½ tablespoon

THE CLASSIC CRUMBLE
Self-raising flour	280g / 10oz
Brown or white sugar	140g / 5oz
Cooking margarine	140g / 5oz

PREPARATION
Preheat the oven to 180°C - 350°F - Gas Mark 4.

RECIPE INSTRUCTIONS

1. Place the cooking margarine and flour 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.
Add the sugar and blend that in as well. This will make the mixture even more crumbly.

2. Evenly spread the raspberries into the base of an oven proof dish. They should occupy about two thirds of the depth of the dish.
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.

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Crumble Recipes

RASPBERRY CRUMBLE RECIPE