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Raspberry Gooseberry Crumble

by Lindsay Law (follow)
Dessert (952)      Fruit (187)      Pudding (120)      British (30)      Raspberries (27)     
This is a real taste of summer, but you can also use frozen berries in winter as well as fresh in the summer. The raspberry and gooseberry add a delicious sharpness to the sweet crumble.

Preparation Time: 20 minutes
Cooking Time: 40 minutes
Makes: 6 servings

Ingredients

For the filling:
250g fresh or frozen raspberries
125g gooseberries
1 tbsp Demerara sugar (or sugar substitute)

For the crumble:
75g chilled butter
175g self-raising flour
110g demerara sugar



Raspberries, gooseberries, punnet



Method
Pre-heat the oven to 180įC, gas mark 4
Butter a baking dish
Scatter the raspberries and the gooseberries in the bottom of the baking dish and sprinkle with a tablespoonful Demerara sugar or sugar substitute



Raspberries, gooseberries, punnet



Raspberries, gooseberries, punnet


Mix the flour and the sugar together in a large bowl.



Raspberries, gooseberries, punnet


Cut the chilled butter into chunks and then rub it into the flour. Donít rub in completely, you should end up with a large breadcrumb-like texture.



Sugar, flour, butter cubes



Sugar, flour, butter cubes


Spoon the crumble mixture over the fruit.



Sugar, flour, butter cubes


Sprinkle another tablespoonful of Demerara sugar over the crumble mixture

Bake in the oven until the fruit mixture is bubbling up from under the crumble, and the crumble is golden brown.



Sugar, flour, butter cubes


Enjoy with custard or double cream

Categories
#Dessert
#Pudding
#Fruit
#Raspberries
#British
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