Raspberry & shortbread crumble
- Samuel Goldsmith
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Serves 6
Easy
Prep: 20 mins
Cook: 30 mins - 40 mins
A star rating of 4 out of 5.3 ratingsRate
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Find frozen raspberries when fresh raspberries aren’t in season to make this glorious crumble, which uses crushed shortbread biscuits for the topping
Vegetarian
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Showing items 1 to 3 of 3
Whisky cream sauce
A star rating of 4.6 out of 5.23 ratings
Classic vanilla ice cream
A star rating of 4.4 out of 5.18 ratings
Brandy butter ice cream
A star rating of 2.9 out of 5.6 ratings
Ingredients
Nutrition
Units:
MetricUS
-
500g frozen raspberries
-
½ tbsp caster sugar
-
½ lemon
zested and juiced
-
whipped whisky cream
to serve (see tip below; optional)
For the crumble topping
-
200g plain flour
-
100g cold butter
-
50g light brown soft sugar
-
25g oats
-
50g all butter shortbread biscuits
lightly crushed
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Nutrition: Per serving
- kcal375
- fat17g
- saturates10g
- carbs47g
- sugars15g
- fibre5g
- protein5g
- salt0.4g
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Method
-
step 1
Heat the oven to 180C/160C fan/gas 4. Toss the raspberries, sugar, lemon zest and juice together and tip into an ovenproof dish.
-
step 2
For the crumble, use your fingertips to rub the flour and butter together until they resemble breadcrumbs (you can also do this in a food processor), then fold in the brown sugar, oats and biscuits.
-
step 3
Scatter the crumble over the raspberries ensuring everything is covered, but don’t pack down too tightly. Bake in the oven for 30-40 mins until the crumble is golden. Serve with whipped whisky cream, if you like (see below).
Recipe tip
Whipped whisky cream
Pour 250-300ml double cream into a large bowl with 1 tbsp whisky and 1 tsp icing sugar. Whip together until the cream just holds it shape.
Recipe from Good Food magazine, January 2025
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A star rating of 4 out of 5.3 ratings
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