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.