Raspberry Almond Crumble

Instructions

1. Step 1

   Preheat the oven to 190°C.

   Cookware: oven

2. Step 2

   Gently combine the raspberries, granulated sugar, cornstarch, lemon juice, and vanilla extract in a mixing bowl.

   Ingredients used: 15.0 gr Cornstarch, 50.0 gr Granulated Sugar, 15.0 ml Lemon Juice, 600.0 gr Raspberry, 5.0 ml Vanilla Extract

   Cookware: mixing bowl

3. Step 3

   Spread the raspberry mixture evenly in the baking dish.

   Cookware: baking dish

4. Step 4

   In a clean mixing bowl, combine the all-purpose flour, almond flour, rolled oats, brown sugar, cinnamon, and salt.

   Ingredients used: 120.0 gr All-Purpose Flour, 50.0 gr Almond Flour, 55.0 gr Brown Sugar, 2.5 gr Ground Cinnamon, 80.0 gr Rolled Oat, 1.5 gr Salt

   Cookware: mixing bowl

5. Step 5

   Rub the chilled butter into the dry mixture with your fingertips until coarse crumbs form, then fold in the sliced almonds.

   Ingredients used: 45.0 gr Almond, 115.0 gr Unsalted Butter

   Cookware: mixing bowl

6. Step 6

   Scatter the crumble topping evenly over the raspberry filling without pressing it down.

   Cookware: baking dish

7. Step 7

   Bake until the topping is golden and the raspberry juices are bubbling at the center, 35 to 40 minutes.

   Timer: 35 min (fixed)

   Cookware: baking dish, oven

8. Step 8

   Let the crumble rest for 10 minutes before serving.

   Timer: 10 min (fixed)

   Cookware: baking dish