Individual raspberry and almond crumbles

Method

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.