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    Delia's Raspberry and blueberry crumble

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    Delia's Raspberry and blueberry crumble

    • Preparation time: 10 minutes
    • Cooking time: 40 minutes
    • Total time: 50 minutes, plus resting time

    Serves: 6-8


    For the filling:
    400g raspberries
    400g blueberries
    1 tablespoon golden castor sugar

    For the crumble:
    110g whole almonds, skin on
    75g chilled butter, diced
    175g self raising flour
    110g demerara sugar

    To serve:
    Fresh custard or chilled pouring cream (link to proper custard)

    Pre-heat the oven to 180ºC, gas mark 4


    Put the berries into the dish and sprinkle with the sugar.

    Next make the crumble, which couldn't be simpler, as it is all made in a processor.

    All you do is place the butter, sifted flour and sugar in the processor and give it a whiz till it resembles crumbs. Next add the almonds and process again, not too fast, until they are fairly finely chopped and there are still a few chunky bits. If you don't have a processor, in a large bowl, rub the butter into the sifted flour until it resembles crumbs, then stir in the cinnamon, sugar and almonds, which should be fairly finely chopped by hand.

    Now simply sprinkle the crumble mixture all over the fruit, spreading it right up to the edges of the dish, and, using the flat of your hands, press it down quite firmly all over; the more tightly it is packed together the crisper it will be. Then finish off by lightly running a fork all over the surface. Now bake the crumble on the centre shelf of the oven for 35-40 minutes, by which time the topping golden brown and crisp. Leave it to rest for 10-15 minutes before serving, then serve it warm with custard or pouring cream.

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    © Delia Smith 2013
    To watch this recipe video, click here
    For more information about Delia's online cookery school go to www.deliaonline.com


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