Summary

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

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Instructions

1. Wash and drain the raspberries. Grease a small, flat baking dish (tartlet dish) with butter. Place the raspberries close together in the pan.
2. Preheat the oven to 190 ° C (convection 170 ° C).
3. Sprinkle the raspberries with 3/4 teaspoon cinnamon and 1 tablespoon sugar and drizzle with honey.
4. 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.
5. Bake in the oven on the lowest rack for 30 minutes.
6. Finally, sprinkle with flaked almonds and powdered sugar and serve with vanilla ice cream.
7. Tip: If the crumbles get too dark, cover with aluminum foil.