Name: Raspberry & shortbread crumble
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6
Ingredients: 500g frozen raspberries; ½ tbsp caster sugar; ½ lemon zested and juiced; whipped whisky cream to serve (see tip below; optional); 200g plain flour; 100g cold butter; 50g light brown soft sugar; 25g oats; 50g all butter shortbread biscuits lightly crushed

Raspberry & shortbread crumble in a sharing dish

500g frozen raspberries
½ tbsp caster sugar
½ lemon
zested and juiced
whipped whisky cream
to serve (see tip below; optional)

For the crumble topping

200g plain flour
100g cold butter
50g light brown soft sugar
25g oats
50g all butter shortbread biscuits
lightly crushed

Method

step 1
Heat the oven to 180C/160C fan/gas 4. Toss the raspberries, sugar, lemon zest and juice together and tip into an ovenproof dish.
step 2
For the crumble, use your fingertips to rub the flour and butter together until they resemble breadcrumbs (you can also do this in a food processor), then fold in the brown sugar, oats and biscuits.
step 3
Scatter the crumble over the raspberries ensuring everything is covered, but don’t pack down too tightly. Bake in the oven for 30-40 mins until the crumble is golden. Serve with whipped whisky cream, if you like (see below).