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.
|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|
|Click here for information|
|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.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
No recipes relate to this.
Most Popular recipes
Win one of two sets of Stellar Tate Saucepans
04 May 2015 21:24
30 Apr 2015 14:01
|Food and travel||
25 Apr 2015 22:23
|Can Anyone Help?||
03 May 2015 23:18
01 Mar 2015 15:04
Extra Large mixing bowl
28 Apr 2015 19:11
The new gardening year begins again
18 Apr 2015 00:11