Serves 8-10

Raspberry crumble pie recipe

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Takes 20 minutes to make, 40-45 minutes to bake, plus chilling

600g raspberries
180g caster sugar
85g ground almonds
115g self-raising flour, sifted
115g salted butter
2 tsp ground cinnamon

For the pastry
225g plain flour, plus extra for dusting
150g salted butter, diced and chilled
45g caster sugar
1 medium free-range egg yolk

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1. Preheat the oven to 190°C/fan170°C/gas 5. Make the pastry. Using your fingertips, rub the flour into the butter in a bowl until it resembles fine breadcrumbs. Add the sugar, egg and 1 tablespoon cold water and mix to form a soft dough. Wrap in cling film and chill for 30 minutes.
2. Mix the raspberries and 150g sugar in a bowl and set aside. In another bowl, mix together the almonds and flour, add the butter, remaining sugar and cinnamon and mix with your fingertips to form a soft crumble.
3. On a lightly floured surface, roll out the pastry to a 5mm thickness and use to line a 25cm round x 2-3cm deep loose-bottomed, fluted tart tin. Line with baking paper and baking beans. Blind bake for 15 minutes. Remove the paper and beans and bake for a further 5 minutes, until golden.
4. Add the raspberry filling and top with the crumble. Bake for 20-25 minutes, until the crumble is golden brown. Serve warm or cold with ice cream or custard.

Nutritional info

Per serving (basd on 10) 474kcals, 27.7g fat (14.5g saturated), 6.2g protein, 53.3g carbs, 26.1g sugar, 0.5g salt

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