Ingredients
filling
500 grs. raspberries freeze or fresh
50 grs. caster sugar
30 grs. ground almonds
4 teaspoon of vanilla extract
Topping
150Â grs. plain flour
1 teaspoon baking powder
80 grs. cold butter in diced
100 grs. flaked almonds
75 grs. sugar
DIRECTIONS
Preheat the oven at 190°c
Put the raspberries (or strawberries) into your pie dish
(I used a round one) and sprinkle over the sugar, almonds and vanilla extract. Give the dish a good shake or two to mix the ingredients.
Now for the crumble topping: put the flour and baking powder in a mixing bowl and rub in the cold diced butter between thumb and fingers . When you ve finished, it should resemble rough, pale oatmeal.
Stir in the flaked almonds and demerara sugar with a fork.
Tip the topping over the raspberries filling, covering these with and even layer and pressing the topping in a little at the edges of the dish.
Set the dish on a baking sheet and bake in the oven for 30 minutes, by which time the crumble topping will have darkened to a pale gold and some pink/red juices will be bubbling out at the edges.
Leave to stand for 10 minutes before serving and if you like serve with whipped cream or ice cream.
By @gloria.baker.587 .
Thanks for inspiring us!
You can see the recipe here: canelakitchen.blogspot.com
