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Raspberry Crumble

Ingredients

For the filling:
1 lb 2 oz (500 g) raspberries
1 tablespoon golden caster sugar

For the crumble topping:
8 oz (225 g) plain flour, sifted
4 oz (110 g) butter, at room temperature, cut into small pieces
3 oz (75 g) light brown soft sugar

Method

Pre-heat the oven to gas mark 4, 350°F (180°C).

You will also need a round, shallow ovenproof baking dish with a diameter of 9 inches (23 cm), 11/2 inches (4 cm) deep.

First, make the topping. All you do is place the sifted flour, butter and sugar in the processor and give it a whiz until it resembles crumbs. If you don’t have a processor, place the flour in a large mixing bowl, then add the butter and rub it into the flour lightly, using your fingertips. Then when it all looks crumbly, and the fat has been dispersed fairly evenly, add the sugar and combine that well with the rest.

Now arrange the raspberries in the dish and sprinkle over the sugar, then the crumble mixture, spreading it out all over the fruit with a fork. Place the crumble on a high shelf in the oven and bake it for 40 minutes until the top is golden.

Serve with chilled pouring cream or vanilla ice cream.

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Cooking Tips:

  • Basil, rose petals, mint, rosemary, nasturtium flowers or pods and other edible flowers are great as a garnish for your fine dining and are a pleasant alternative to parsley.
  • Finely chopped fresh herbs will produce a stronger flavor.
  • Dried herbs are almost 4 times stronger than Fresh. If you are cooking with dried herbs and your recipe calls for fresh herbs you can reduce the amount accordingly.
  • When cooking with garlic or onions, rub your hands under your stainless steel faucet with the water running to get rid of the smell. For some reason the stainless steel works it’s magic and eliminates the odour completely.
  • Never soak diced vegetables in water before preparing them or they will lose all their nutrients.
  • Run wilted lettuce under cold water, shake it dry, wrap it in paper towels and place in your refrigerator over night. The next day it will have perked right up.
  • If you plan on doing any canning you can use vinegar to clean and deodorize any old jars you want to reuse and to remove fruit stains from your hands.