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Raspberry and Blueberry Crumble

 Raspberry and Blueberry Crumble

  Serves 6 - 8

For the filling:
 400g raspberries
 400g blueberries
 1 tablespoon golden caster sugar
For the crumble:
 110g whole almonds, skin on
 75g chilled butter, diced
 175g self-raising flour
 110g demerara sugar
 Pre-heat the oven to 180°C, gas mark 4
Oven temperatures and Conversions
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Equipment: You will also need a round, shallow ovenproof baking dish with a diameter 23 cm, 4.5 cm deep.

This recipe is from the Delia Online Cookery School with Waitrose


To serve: Fresh custard (see below) or chilled pouring cream

Put the berries into the dish and sprinkle with the sugar.

Next make the crumble, which couldn't be simpler, as it is all made in a processor. All you do is place the butter, sifted flour and sugar in the processor and give it a whiz until it resembles crumbs.

Next add the almonds and process again, not too fast, until they are fairly finely chopped and there are still a few chunky bits.

If you don't have a processor, in a large bowl, rub the butter into the sifted flour until it resembles crumbs, then stir in the sugar and almonds, which should be fairly finely chopped by hand.

Now simply sprinkle the crumble mixture all over the fruit, spreading it right up to the edges of the dish, and, using the flat of your hands, press it down quite firmly all over; the more tightly it is packed together the crisper it will be.

Then finish off by lightly running a fork all over the surface. Now bake the crumble on the centre shelf of the oven for 35-40 minutes, by which time the topping will be golden brown and crisp.

Leave it to rest for 10-15 minutes before serving, then serve it warm with custard or pouring cream.


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Proper Custard

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