Individual raspberry and almond crumbles

(from Elyce123’s recipe box)

Source: delicious. June 2005

Prep time: 20 minutes
Cook time: 25 minutes
Serves 6 people

Categories: June

Ingredients

  • 400g fresh raspberries
  • grated zest of 1 orange
  • 100g golden caster sugar, plus 2 tbsp extra
  • 175g plain flour
  • 85g butter, diced
  • 100g chopped or flaked almonds

Directions

  1. Preheat the oven to 180˚C/fan 160˚C/gas 4. Put the raspberries into a large bowl with the orange zest and the extra 2 tablespoons caster sugar, and toss gently. Divide the raspberries between 6 × 10cm disposable foil dishes or any heatproof dishes or ramekins.

  2. Make the crumble. Put the plain flour and diced butter into a large bowl. Using your fingertips, rub in the butter until the mixture resembles rough breadcrumbs. Stir in the almonds and golden caster sugar.

  3. Divide the crumble mixture between each dish or ramekin. Bake for 20-25 minutes until golden. Leave to cool slightly before serving with pouring cream.

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