Raspberry & shortbread crumble recipe | Good Food
Find frozen raspberries when fresh raspberries aren’t in season to make this glorious crumble, which uses crushed shortbread biscuits for the topping
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
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