Ingredients

• 1 Kg frozen raspberries
• 100 g sugar
• 125 g flour
• 125 g sugar
• 125 g butter
• 125 g almond powder

Steps

1. Pre-heat the oven to 180°C.

2. Thaw and drain the frozen raspberries.

3. Add sugar to the raspberries, mix.

4. Prepare the crumble by mixing the flour, sugar, butter melted and almond powder. Be careful not to overmix to keep a sandy texture.

5. Pour the raspberries in a cake tin and cover with the crumble.

6. Bake for 30 minutes at 180°C until the crumble is well browned.