These individual raspberry crumbles include chopped almonds for extra crunch and will bring your barbecue to a stylish end. They can even be cooked on the grills.
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Ingredients
- 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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Method
- 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.
- 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.
- 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.
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