This raspberry and white chocolate crumble is comfort in a bowl. Super easy to whip up it takes 10 minutes prep in total. Use fresh or frozen raspberries to create this wonderfully jammy crumble topped with oats, nuts and buttery brown sugar! If you love raspberries and white chocolate together this is a pushy recipe for you Dear Reader!
One of my favourite fruit combos is raspberry and white chocolate. Raspberries have a wonderful flavour to them but can often be quite tart and the creamy sweetness of white chocolate balances that tartness so well. And just a tip: grab a bag of frozen raspberries in the supermarket freezer because we don’t need to be buying expensive fresh ones for this crumble. This bag of raspberries actually made it in the move from house-to-house so it was pretty much frozen solid and all I could really do with make a smoothie or jam out of it has very few whole raspberries remained. This is really one of the easiest crumbles ever - there’s literally nothing that you have to do to the raspberries apart from dump them in a baking dish with the white chocolate chips! The topping is super easy too and can be done in a food processor.
I wasn't sure how this would work out with the frozen raspberries and white chocolate bits so I did a little test beforehand with a mini batch and I was so happy that it worked so well. I was worried that the raspberries would be watery and perhaps seize the white chocolate but they turned jammy instead of watery and the white chocolate just melted. I should have had more faith or confidence.
Sometimes I wish I had the confidence of men. Like Mr NQN for example who confidently tries to give me advice all the time. He also gets upset when I don't listen to him but I like to tell him that I prefer to listen to myself first. An example was with the very rainy weather and storms that we've been happening because of La Nina. I needed to go out and collect something but I wasn't sure if it was the right time to go. I was dressed but peering at the rain and the sky. "I don't think I should go yet," I said.
"Nah you'll be fine," said Mr NQN. Normally I don't listen to him on a lot of things but he does have an edge of me with nature and technology. So I went out and got caught in a rather scary flash flood situation. The water was creeping up the side of my car and I was seriously worried that I would float away. My phone was in the holder so while I was stuck and we weren't able to move because of all the banked up traffic I hit the record button filming the perilously high water while muttering to myself, "Thanks honey, you're a genius. This is why I don't listen to you...".
I sent the videos to Mr NQN when I got home to show him the amount of water because our suburb was relatively fine. He marvelled at the water level and immediately played the videos to his team but then came out of his office laughing. "Did you call me a genius sarcastically?" he asked. His team had a good chuckle at the video where I am muttering to myself. I actually didn't really remember saying anything because I talk to myself a lot but I mustered up my inner man confidence and double down on it and answered, "Well I could have said a lot worse!".
So tell me Dear Reader, do you listen to your own instincts? Do you talk to yourself but not even realise it? Have you ever been stuck in a scary flood situation?
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Raspberry & White Chocolate Crumble
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes
Cooking time: 30 minutes
Serves: 4-6 people
- 500g/1.1lbs frozen raspberries
- 150g/5ozs. white chocolate chips
- 80g/3ozs. cold butter, cubed
- 120g/4ozs. plain all purpose flour
- 110g/3.8ozs. brown sugar
- 80g/3ozs pecans, toasted, chopped (or your favourite nut)
- 40g/1.4ozs. rolled oats
- 1 teaspoon vanilla bean paste
- 2/3 cup/50g/1.7ozs. flaked almonds
Step 1 - Preheat oven to 180C/350F. Place the raspberries and white chocolate chips in a baking dish. Mix the flour and sugar together in a bowl and rub in the butter. Mix in the pecans, rolled oats and vanilla and sprinkle this mixture on top of the raspberries.
Step 2 -Top with flaked almonds and bake for 30 minutes or until the almonds are golden and raspberries are jammy. Serve with cream or vanilla ice cream.