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  • 5.3 oz flour
  • 3.5 oz sugar
  • 1 tbsp cinnamon
  • 4 tbsp oatmeal or corn flakes
  • 5.3 oz cold butter
  • 2 oz sliced almonds
  • 1 lb 2 oz raspberries


Put 5.3 oz of flour, 3.5 oz of sugar, 1 tablespoon of cinnamon, 4 tablespoons of oatmeal or corn flakes, 5.3 oz of cold butter, diced, and 2 oz of sliced almonds in a bowl. Make a crumble with your fingers. Try to touch it as little as possible so that it’s cold. In case it is not, put it in the fridge for a while.

Put 1 lb 2 oz of raspberries in an oven-safe dish and scatter the crumble over the fruit.

Put in the oven, preheated to 360°F with top and bottom heat, for 25 minutes or until the crumble is brown.

I love serving it hot with a scoop of vanilla ice cream.

Recipe by: @valenmacauliffe