Delicious raspberry crumble cake, crunchy and melting

Ingredients

Raspberries :

• 7.5 oz raspberries
• 1/4 cup sugar
• 1 Tbsp flour
• 1/2 Tbsp corn starch
• 1.5 Tbsp lemon juice

Crumble :

• 2.5 cups rolled oats
• 1.5 cup flour
• 2/3 cup brown sugar
• 1 pinch of salt
• 1/2 tsp baking powder
• 6 oz cold butter

Materials

• Pan: 8 inches x 9 inches

Preparation

• Preheat the oven to 350°F (180°C).
  Mix raspberries with sugar, flour, corn starch, and lemon juice.
• Combine rolled oats, flour, brown sugar, salt, and baking powder. Add cold butter in small cubes and mix with your fingers to create the crumble.
  
• Pour half of the mixture into a greased pan. Press down firmly with a flat glass. Pour the raspberry mixture on top.
• Finally, add the rest of the crumble on top.
  
• Bake for 40 minutes at 350°F (180°C) until the crumble is golden brown.
• Remove from the oven and let cool before cutting into squares and sharing :-)
  

Observations

How to defrost raspberries ?
Put the raspberries in a strainer. Immerse the strainer in a large bowl of warm water. Change the water when it gets cold until completely thawed. Drain well before use.

Cookware

Questions

Photos of members who cooked this recipe

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