Raspberry & shortbread crumble
Find frozen raspberries when fresh raspberries aren’t in season to make this glorious crumble, which uses crushed shortbread biscuits for the topping
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Prep:20 mins
Cook:40 mins
- Serves 6
- Easy
Nutrition per serving
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kcal 375
-
fat 17g
-
saturates 10g
-
carbs 47g
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sugars 0g
-
fibre 5g
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protein 5g
-
salt 0.4g
Ingredients
- 500g frozen raspberries
- ½ tbsp caster sugar
- ½ lemon , zested and juiced
- whipped whisky cream , to serve (see tip below; optional)
- 200g plain flour
- 100g cold butter
- 50g light brown soft sugar
- 25g oats
- 50g all butter shortbread biscuits , lightly crushed
Method
Heat the oven to 180C/160C fan/gas 4. Toss the raspberries, sugar, lemon zest and juice together and tip into an ovenproof dish.
For the crumble, use your fingertips to rub the flour and butter together until they resemble breadcrumbs (you can also do this in a food processor), then fold in the brown sugar, oats and biscuits.
Scatter the crumble over the raspberries ensuring everything is covered, but don’t pack down too tightly. Bake in the oven for 30-40 mins until the crumble is golden. Serve with whipped whisky cream, if you like (see below).
