Put 5.3 oz of flour, 3.5 oz of sugar, 1 tablespoon of cinnamon, 4 tablespoons of oatmeal or corn flakes, 5.3 oz of cold butter, diced, and 2 oz of sliced almonds in a bowl. Make a crumble with your fingers. Try to touch it as little as possible so that it’s cold. In case it is not, put it in the fridge for a while.
Put 1 lb 2 oz of raspberries in an oven-safe dish and scatter the crumble over the fruit.
Put in the oven, preheated to 360°F with top and bottom heat, for 25 minutes or until the crumble is brown.
I love serving it hot with a scoop of vanilla ice cream.
Recipe by: @valenmacauliffe
