1 tbsp caster sugar
For the crumble:
175g self-raising flour
75g cold butter, cubed
100g demerara sugar
100g flaked almonds
- Preheat the oven to 180˚C/160˚C fan/gas mark 4. Put the berries into a shallow baking dish and sprinkle with the sugar.
- Add the flour to a large mixing bowl. Rub in the butter with your fingertips until the mixture is crumbly. Stir in the sugar and flaked almonds.
- Sprinkle the crumb topping over the fruit mixture in the baking dish.
- Bake for 30-35 minutes until browned and crisp, then remove from the oven and leave to set for 10 minutes before serving with custard or ice cream.
Per Serving 324kcals, 14.6g fat (5.3g saturated), 45.5g carbs, 20.8g sugars, 6.1g protein, 6.8g fibre, 0.059g sodium
TOP TIP: If you want an extra crispy crumble, pack the topping down as firmly as possible into the fruit, then drag a fork across the top to create ridges