Celebrity chef

Matthew Drennan

delicious. magazine’s editor has worked as a chef, a food writer and stylist, and launched Ready, Steady, Cook magazine. Matthew has also written five cookery books (two of which won the Gourmand world cookery book award) including Weber’s Fresh On The Grill and Classic Irish.

Serves 6

Individual raspberry and almond crumbles recipe

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Takes 45 minutes to make

400g fresh raspberries
Grated zest of 1 orange
100g golden caster sugar, plus 2 tbsp extra
175g plain flour
85g butter, diced
100g chopped or flaked almonds

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1. Put the raspberries into a large bowl with the orange zest and the extra 2 tablespoons caster sugar, and toss gently. Divide the raspberries between 6 x 10cm disposable foil dishes or any other heatproof dishes or ramekins.
2. Make the crumble. Put the plain flour and diced butter into a large bowl. Using your fingertips, rub in the butter until the mixture resembles rough breadcrumbs. Stir in the chopped or flaked almonds and golden caster sugar.
3. Divide the crumble mixture between each dish or ramekin. Put on the barbecue’s cooking grate and cook indirectly over a high heat for 20-25 minutes until golden. Leave to cool slightly before serving with dollops of crème fraîche or pouring cream.

Chef's tip

If you have inclement weather you could cook these in the oven at 180C/fan160C/gas 4 for 20-25 minutes, until golden.

Individual raspberry and almond crumbles recipe

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