- 270 grams Raspberries
- 1 tbsp Lemon juice
- 60 grams Light brown sugar
- 50 grams White sugar
- 1 tbsp Cornstarch/cornflour
- 1/4 tsp Salt
- 1 tbsp Unsalted butter
- 120 grams All-purpose flour
- 4 tbsp Light brown sugar
- 4 tbsp Sugar
- 56 grams Unsalted Butter
- 1 tsp Vanilla
- 1 tsp Spice mix cinnamon, gingerbread
- 1/4 tsp Fresh grated nutmeg
- 50 grams Almond meal or rolled oats
Wash raspberries if using fresh - drain and pat dry, so you don't have excess water.
Add sugars, lemon juice and set aside.
Prepare Crumble mix
Chop chilled butter into cubes.
In a food processor bowl – add flour, nuts/oats sugar, salt, vanilla, spice, and butter.
Pulse a few times – until crumbly but not too much.
Keep the bowl in the fridge to stay cold if necessary.
Preheat the oven to 170 C / 340 F.
Add raspberries, sugar, and cornstarch - stir to combine.
Grease the bottom of a baking dish or ramekin with butter.
Pour fruit mixture into the baking bowl.
Top with the crumble topping generously.
Bake in a preheated oven for about 30 to 35 minutes.
The high will be golden and be bubbling.
Calories: 425kcal | Carbohydrates: 62g | Protein: 6g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 105mg | Potassium: 233mg | Fiber: 5g | Sugar: 38g | Vitamin A: 305IU | Vitamin C: 12.8mg | Calcium: 79mg | Iron: 2.1mg