Raspberry crumble pie

Name: Raspberry crumble pie
Yield: Serves 8
Cuisine: British recipes
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

Easy
July 2008

Easy
July 2008

Serves 8
Takes 20 min to make, 40-45 min to bake, plus chilling

Celebrate the raspberry’s unique flavour with this irresistible dessert.

Nutrition: per serving

Calories: 474kcals
Fat: 27.7g (14.5g saturated)
Protein: 6.2g
Carbohydrates: 53.3g (26.1g sugar)
Salt: 0.5g

Nutrition: per serving

Calories: 474kcals
Fat: 27.7g (14.5g saturated)
Protein: 6.2g
Carbohydrates: 53.3g (26.1g sugar)
Salt: 0.5g

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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

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

Method

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.
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.
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.
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.

Method

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.
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.
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.
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.

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