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Raspberry Shortcake Crumble

This is what I suppose I should call a 'master recipe' as it can be varied in endless ways. Raspberries are perhaps the nicest filling, but you could also use rhubarb, gooseberry or dried apricots and almonds. An alternative topping to the one I have chosen could be 2 oz (50 g) wholewheat flour, 1 oz (25 g) demerara sugar, 1 oz (25 g) butter and 1 heaped teaspoon of chopped, toasted hazelnuts.

 Raspberry Shortcake Crumble

  Serves 1

For the crumble:
 3 oz (75 g) fresh raspberries
 1 level dessertspoon caster or granulated sugar
For the topping:
 1½ oz (40 g) self-raising white or wholewheat flour
 ¾ oz (20 g) butter or margarine
 1 oz (25 g) light soft brown sugar
 Pre-heat the oven to gas mark 4, 350°F (180°C).
Oven temperatures and Conversions
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You will also need a 4 inch (10 cm) ramekin, well buttered.


Simply place all the topping ingredients in a mixing bowl and rub them lightly together, using your fingertips, until you have a uniform mixture that resembles fine breadcrumbs. Next arrange the raspberries in the ramekin and sprinkle them with the sugar. Now top the raspberries with the crumble mixture, pressing it down lightly to get it even all over, then run a fork gently over the surface to make it crumbly. Bake it on the high shelf in the oven for 20-25 minutes or until the top is golden. Serve it warm with chilled pouring cream.


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