Raspberry crumble pie

  • Portion size: Serves 8
  • Takes 20 min to make, 40-45 min to bake, plus chilling
  • Difficulty: easy

Celebrate the raspberry’s unique flavour with this irresistible dessert. It’s the best kind of hybrid, and the almond-cinnamon topping compliments the fruit beautifully.

Check out our best-ever apple pie recipe, too.

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Ingredients

  • 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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Method

  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.
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  5. 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.

Nutrition

  • 474kcals Calories
  • 27.7g (14.5g saturated) Fat
  • 6.2g Protein
  • 53.3g (26.1g sugar) Carbs
  • 0.5g Salt
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Reviews

JANEGUTHRIE-TATE

No cinnamon or almonds….rest lovely….

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