Raspberry crumble
From Sorgawiki
I like to serve these in individual shallow dishes for best effect. Serves 2.
- 75g plain flour
- 40g lightly salted butter, plus a little extra
- 30g sugar, plus a little extra
- 250g raspberries
- Pre-heat the oven to 180C/gas mark 4.
- To make the crumble, place all the ingredients except the raspberries into a big, roomy bowl and deftly rub them together until they're rubbled with tiny bits of butter amid an otherwise sandy texture.
- Divide the raspberries between two dishes, sprinkle with a little sugar and dot with a few flecks of butter. Using a spoon, carefully cover with the crumble mixture, but do not be tempted to press it down. Dust with a little extra sugar.
- Bake for 20-25 minutes or until pale golden and the raspberry juice is gently bubbling. Eat warm, with thick, very cold cream.
