I go through my freezer every so often to use things up, and a bag of languishing frozen raspberries became these incredibly quick crumbles for two. Almonds and raspberries are a marriage made in heaven, so there are ground almonds in the topping. I like a high ratio of crumble to fruit, but that’s me. If you have a crumble topping you love, use your recipe – and this scales up easily into one big crumble.
Ingredients
Fruit
- 150 g frozen raspberries no need to defrost
- caster sugar a little, to taste
- lemon zest a little
Crumble
- 40 g plain flour
- 20 g ground almonds
- 20 g caster sugar
- pinch salt
- 40 g cold butter cubed
- flaked almonds a few, chopped, optional
- cream to serve
Instructions
- Preheat the oven to 190°C.
- Divide the raspberries between two small pie tins or ramekins, straight from frozen. Toss with a little caster sugar and add a little lemon zest to each.
- Pulse the flour, ground almonds, sugar and salt in a mini chopper, then add the butter and pulse until it looks like breadcrumbs. (Or rub the butter in with your fingertips.)
- Spoon the crumble over the fruit and scatter with the chopped flaked almonds, if using.
- Bake for about 25 minutes, keeping an eye on them, until golden and bubbling.
- Serve warm, or let them cool a little, with cream.
Nutrition
Calories: 366kcalCarbohydrates: 39.7gProtein: 5.3gFat: 22gSaturated Fat: 10.7gCholesterol: 43mgSodium: 210mgPotassium: 242mgFiber: 5.3gSugar: 18gVitamin A: 557IUVitamin C: 16mgCalcium: 56mgIron: 2mg
Data source: USDA FoodData Central.
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