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
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.