@ghoul_clipz: @❤︎ beᥣᥣᥱ. 𓏼 MCM lon 🍰— Chat this recipe is for a raspberry crumble it’s a simple comforting dessert with juicy raspberries and a buttery crunchy oat topping fruity and perfect with custard ice cream or cream it serves 6–8 Ingredients: Fruit Filling: • 4–5 cups (about 500–600g) fresh or frozen raspberries • ⅓–½ cup (65–100g) granulated sugar (adjust to taste and berry sweetness) • 1–2 tablespoons cornstarch or flour (to thicken) • 1 tablespoon lemon juice • ½ teaspoon vanilla extract (optional) • Optional: a handful of blueberries or blackberries for variation Crumble Topping: • 1 cup (125g) all-purpose flour • ½ cup (100g) packed brown sugar • ½ cup (113g) unsalted butter, cold and cubed • ½ cup (45g) rolled oats • Pinch of salt • Optional: ½ teaspoon ground cinnamon or ⅓ cup chopped almonds/hazelnuts Instructions: 1. Preheat oven to 375°F (190°C). 2. Prepare the filling. Gently toss the raspberries with the sugar, cornstarch/flour, lemon juice and vanilla. Spread evenly in a 9-inch pie dish, 8x8-inch or similar baking dish. (If using frozen berries, no need to thaw.) 3. Make the crumble. In a bowl, mix the flour, brown sugar and salt. Add the cold butter and rub it in with your fingertips (or use a pastry cutter) until the mixture resembles coarse breadcrumbs. Stir in the oats and any nuts or cinnamon. 4. Assemble. Sprinkle the crumble mixture evenly over the raspberries. Do not press it down — leave it loose for a crunchy texture. 5. Bake for 30–40 minutes, until the topping is golden brown and the fruit is bubbling at the edges. 6. Cool slightly for 10–15 minutes before serving so the juices thicken a little. #ichigo #animequotes #bleach #relationshipquotes #ghoulclipz

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Sunday 25 October 2026 20:00:06 GMT

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