Strawberry and raspberry crumble recipe
This crumble is a perfect summer dessert. The ground almonds give a sweet, cakey layer between the fruit and crumble. Serve it warm with a good dollop of clotted cream.
Ingredients
- 300 g strawberries
- 300 g raspberries
- 100 g light muscovado or caster sugar
- 100 g ground almonds
- 175 g plain (all-purpose) flour
- 75 g cold butter, diced
- 100 g flaked almonds
- 6 dollops of clotted cream, to serve
- 10.6 oz strawberries
- 10.6 oz raspberries
- 3.5 oz light muscovado or caster sugar
- 3.5 oz ground almonds
- 6.2 oz plain (all-purpose) flour
- 2.6 oz cold butter, diced
- 3.5 oz flaked almonds
- 6 dollops of clotted cream, to serve
- 10.6 oz strawberries
- 10.6 oz raspberries
- 3.5 oz light muscovado or caster sugar
- 3.5 oz ground almonds
- 6.2 oz plain (all-purpose) flour
- 2.6 oz cold butter, diced
- 3.5 oz flaked almonds
- 6 dollops of clotted cream, to serve
Details
- Cuisine: British
- Recipe Type: Crumble
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 30 mins
- Serves: 6
Step-by-step
- Preheat the oven to 200°C/180°C fan/400°F/gas mark 6.
- Remove the stalks from the strawberries and cut any larger ones in half. Put the strawberries and raspberries into an ovenproof dish.
- Scatter over 1 tbsp of the sugar, then scatter over the ground almonds.
- Put the flour and butter into a mixing bowl. Use your fingertips to rub the butter into the flour until it resembles breadcrumbs, then stir in the remaining sugar and flaked almonds.
- Scatter the mixture evenly over the fruit.
- Bake for 30-35 minutes until lightly golden.
- Serve with clotted cream.
This recipe is extracted from Easy by Chris Baber (Ebury, £16.99), out now. Photography: Haraala Hamilton.
You might also like:
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature