Raspberry Crumble
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 150 g raspberries
- 50 g butter
- 1 teaspoon cinnamon
- 50 grams sugar
- 50 g whole wheat flour
- 50 g wheat flour type 405
- 2 teaspoons honey
- Flaked almonds
- powdered sugar
- 3 scoops vanilla ice cream
Print Recipe
Pin Recipe Instructions
- Wash and drain the raspberries. Grease a small, flat baking dish (tartlet dish) with butter. Place the raspberries close together in the pan.
- Preheat the oven to 190 ° C (convection 170 ° C).
- Sprinkle the raspberries with 3/4 teaspoon cinnamon and 1 tablespoon sugar and drizzle with honey.
- Cut the butter into cubes, mix both types of flour and mix well with the remaining sugar and cinnamon in a bowl. Add the butter and knead the mixture into crumbles. Spread the crumble on the raspberries.
- Bake in the oven on the lowest rack for 30 minutes.
- Finally, sprinkle with flaked almonds and powdered sugar and serve with vanilla ice cream.
- Tip: If the crumbles get too dark, cover with aluminum foil.
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