500 grs. raspberries freeze or fresh
50 grs. caster sugar
30 grs. ground almonds
4 teaspoon of vanilla extract
150 grs. plain flour
1 teaspoon baking powder
80 grs. cold butter in diced
100 grs. flaked almonds
75 grs. sugar
Preheat the oven at 190°c
Put the raspberries (or strawberries) into your pie dish
(I used a round one) and sprinkle over the sugar, almonds and vanilla extract.
Give the dish a good shake or two to mix the ingredients.
Now for the crumble topping: put the flour and baking powder in a mixing bowl and rub in the cold diced butter between thumb and fingers .
When you ve finished, it should resemble rough, pale oatmeal.
Stir in the flaked almonds and demerara sugar with a fork.
Tip the topping over the raspberries filling, covering these with and even layer and pressing the topping in a little at the edges of the dish.
Set the dish on a baking sheet and bake in the oven for 30 minutes, by which time the crumble topping will have darkened to a pale gold and some pink/red juices will be bubbling out at the edges.
Leave to stand for 10 minutes before serving and serve with whipped cream of Vanilla Ice cream.