Raspberry crumble pie
- 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. It’s the best kind of hybrid, and the almond-cinnamon topping compliments the fruit beautifully.
- 27.7g (14.5g saturated)
- 53.3g (26.1g sugar)
- 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
- 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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