Return to listing

Raspberry Crumble

I think this particular crumble is nicest baked in a shallow fluted ceramic dish (or something similar). This is a lovely crumble for the summer months.

 
 
 Raspberry Crumble

  Serves 6

Ingredients
For the filling:
 1 lb 2 oz (500 g) raspberries
 1 tablespoon golden caster sugar
For the crumble topping:
 8 oz (225 g) plain flour, sifted
 4 oz (110 g) butter, at room temperature, cut into small pieces
 3 oz (75 g) light brown soft sugar
 Pre-heat the oven to gas mark 4, 350°F (180°C).
Oven temperatures and Conversions
Click here for information
Equipment
You will also need a round, shallow ovenproof baking dish with a diameter of 9 inches (23 cm), 11/2 inches (4 cm) deep.

This recipe first appeared in The Delia Collection: Puddings.

Method

First, make the topping. All you do is place the sifted flour, butter and sugar in the processor and give it a whiz until it resembles crumbs.

If you don’t have a processor, place the flour in a large mixing bowl, then add the butter and rub it into the flour lightly, using your fingertips.

Then when it all looks crumbly, and the fat has been dispersed fairly evenly, add the sugar and combine that well with the rest. Now arrange the raspberries in the dish and sprinkle over the sugar, then the crumble mixture, spreading it out all over the fruit with a fork.

Place the crumble on a high shelf in the oven and bake it for 40 minutes until the top is golden.

Serve with chilled pouring cream or vanilla ice cream.

 

Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
 
 

Related recipes


Apple and Almond Crumble Serves 6-8

Apple and Almond Crumble

Crumble has to be one of the best desserts going, and it's so quick and easy to make, especially if you use a food processor to make the topping. This is a true classic…

 
 
Rhubarb and Almond Crumble Serves 6

Rhubarb and Almond Crumble

Although my own rhubarb crop is only about 3 inches high at present, there is plenty of the early forced rhubarb in the shops and it's never better than in this most English of puddings. On Sundays we serve it with proper custard, an extra luxurious

 
 

 

 




 
Forums
Popular topic
Latest post
Ask Lindsey... Mjuffins
22 Nov 2014 07:54
Coffee Break Mincemeat
21 Nov 2014 17:27
Food and travel Venice
11 Nov 2014 09:07
Ingredients FAO Charb
21 Nov 2014 16:24
Can Anyone Help? Bunloaf
21 Nov 2014 23:17
Books Video
21 Oct 2014 19:59
Equipment For Christina
15 Nov 2014 14:55
Gardening Gardening
28 Oct 2014 21:33
 
NetObserver
CMS solutions by REDtechnology.com