Ingredients
Serves: 8
- 150g caster sugar
- 280g plain flour
- 1 teaspoon baking powder
- 1 pinch ground cinnamon
- 160g butter or margarine
- 1 egg
- 1 (200g) tub raspberries (or you can use jam)
- 1 tablespoon caster sugar
- 3 tablespoons cornflour
Method
Prep:30min ›
Cook:45min ›
Ready in:1hr15min
- Preheat the oven to 190 C / Gas 5.
- Combine the 150g sugar, flour, baking powder, cinnamon, butter and egg. You can do this in a mixer, or just with your hands! Dough will be crumbly.
- Pat half the mixture into the bottom of a baking tray, to a depth of approx 1cm.
- Mix the raspberries (or other fresh fruit) with the tablespoon sugar and cornflour, and use a form or spoon to gently squash the fruit. (If you don't like your raspberries tart, then add another tablespoon sugar). Spread fruit mixture over the the mix in the tray.
- Crumble the remaining flour mix over the fruit.
- Bake until golden, about 45 minutes. Allow to cool slightly, then cut into squares. Will keep 4-5 days in a airtight container . . . if it lasts that long!
Tip
This works well with fresh or frozen strawberries, plums, cherries, blueberries, or a mix of what you have left! The amount of fruit does not need to be exact, as long as it covers the crumb base. If you don't any fruit, a layer of jam works as well.
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Reviews & ratings
Average global rating:
(6)
Reviews in English (5)
I did these in an 8" x 8" square tin, with raspberry jam and a sprinkle of caster sugar on top before going into oven. Absolutely gorgeous, so easy to make. - 28 Sep 2013
Raspberries fresh from the garden, I used half flour and half rolled oats, so so yummy. Thanks for sharing 😀 - 28 Jun 2015
Made this with fresh raspberry's from the garden today could not have chosen a better desert. we had it hot with ice cream. How ever my own touch was some rolled oats and coconut. real homely cooking and tasted great. - 05 Oct 2014