1 tbsp of caster sugar
125g plain flour
55g butter (cut into small pieces)
40g light brown soft sugar
1. To make the crumble simply put the brown sugar, flour and butter into the food processor
and blitz until the mixture resembles very fine breadcrumbs.
2. In a 7inch shallow ceramic dish (or tin) evenly disperse the raspberries and sprinkle with the
sugar. Then layer the crumble mix over the raspberries.
3. Bake in the oven at 180°C for 40minutes or until the top is golden brown. Serve with cream
or vanilla ice-cream.