- 2 punnets (i.e packs) or more of raspberries
- 1 1/3 cups flour
- 1/2 cup brown caster sugar
- 4oz fridge-cold butter cut into small pieces
Grease a suitable size dish for your chosen amount of raspberries with butter then add in the berries and sprinkle with some sugar.
Make the "crumble" by placing the butter, flour and sugar into a small blender or food processor and pulsing just enough to create "breadcrumbs". Don't overdo it.
Cover the raspberries with the crumble mixture and bake in preheated oven for 40 minutes at 350F.
Excellent served warm with vanilla ice cream or whipped cream on top.
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