6 servings
Ingredients
• 1 lb golden raspberries
• 1.7 oz golden raspberries for decoration
• 3 tbsp berry jam (made last month)
• 3.5 oz cold butter
• 2 oz flour
• 3.5 oz brown sugar
• 1 oz powdered sugar
• 1.7 oz ground almonds
• Half a lemon
• 17 fl oz or ½ liter raspberry ice cream
Step 1
Preheat the oven to 350°F, top and bottom.
In a medium bowl, put the flour, brown sugar, and ground almonds. Mix everything. Dice the cold butter and add to the bowl. Mix well with your hands, crushing and spreading the butter until obtaining a compact dough. Set aside.
Step 2
Rinse and dry the raspberries. Put in a bowl and add the juice of half a lemon. Stir well. Add the powdered sugar and mix well.
Step 3
Put a jam base on the baking pan and spread the raspberries over it, covering the whole baking pan. Then cover with the crumble dough made in step 1.
Step 4
Bake for about half an hour and check every once in a while (check first at 15 minutes, not all ovens are the same). Remove the raspberry crumble from the oven once the topping is brown.
