If you’re prone to eating fresh raspberries straight out of the punnet before they make it into a recipe, then consider using frozen berries for Stephanie Alexander’s easy mini berry crumble.
50g unsalted butter
400g raspberries (or mulberries or blackberries or a mixture)
⅓ cup caster sugar
double or clotted cream, to serve
⅓ cup soft brown sugar
1 tsp baking powder
1 tsp ground ginger
60g unsalted butter, chopped
⅔ cup plain flour
1 Preheat oven to 200C.
2 To make the crumble topping, mix sugar, baking powder and ginger in a bowl. In another bowl, crumble butter into flour with your fingertips to make pea-sized pieces, then toss flour mixture with sugar mixture. Set aside.
3 Use some of the butter to grease four 125ml gratin dishes. Divide berries among dishes. Press them down lightly with the back of a spoon. Scatter over sugar. Spoon over crumble topping; it should be no more than 1cm deep (any extra crumble topping can be put into a suitable container, labelled and frozen, ready for a crumble some other day). Divide remaining butter into small pieces and dot over top of crumbles. Set dishes on a baking tray with a lip to catch any overflowing juices.
4 Bake crumbles for 15 minutes or until topping is golden and berry juices are bubbling through. Leave crumbles to cool for several minutes before serving with spoonfuls of double or clotted cream.