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Delia's Raspberry and blueberry crumble
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For the filling:
1 tablespoon golden castor sugar
For the crumble:
110g whole almonds, skin on
75g chilled butter, diced
175g self raising flour
110g demerara sugar
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.
This recipe was first published in August 2013.