The perfect summer dessert: Strawberry and raspberry crumble
Sweet, crunchy and creamy, this dessert is ready in under an hour, says Prudence Wade
Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.This crumble is a perfect summer dessert. The recipe comes from one of my best mates and is something we always have round his house after dinner,” says Chris Baber.
“I love the sweet, cakey layer the ground almonds give between the fruit and crumble. Serve it warm with a good dollop of clotted cream.”
Summer strawberry and raspberry crumble
Serves: 6-8
Ingredients:
300g strawberries
300g raspberries
100g light muscovado or caster sugar
100g ground almonds
175g plain flour
75g cold butter, diced
100g flaked almonds
Clotted cream, to serve
Method:
1. Preheat the oven to 200C/180C fan.
2. Remove the stalks from the strawberries and cut any larger ones in half. Put the strawberries and raspberries into an ovenproof dish. Scatter over one tablespoon of the sugar, then scatter over the ground almonds.
3. Put the flour and butter into a mixing bowl. Use your fingertips to rub the butter into the flour until it resembles breadcrumbs, then stir in the remaining sugar and flaked almonds.
4. Scatter the mixture evenly over the fruit.
5. Bake for 30-35 minutes until lightly golden.
6. Serve with clotted cream.
‘Easy’ by Chris Baber (published by Ebury Press, £16.99; photography by Haarala Hamilton), available now.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments