140 g (5 oz) frozen raspberries
2 scoops ice cream
2 scoops ice cream
For the crumble
85 g (3 oz) almonds
55 g (2 oz) butter
8 crunchy biscuits
55 g (2 oz) butter
8 crunchy biscuits
method
1. Preheat the oven to 220°C (425°F) Gas 7.
2. Blend the almonds, butter and biscuits in a food processor briefly to make the crumble.
3. Place the raspberries in an ovenproof dish.
4. Sprinkle the crumble over the top.
5. Bake for 6 - 7 minutes until hot and golden.
6. Serve with the ice cream.
2. Blend the almonds, butter and biscuits in a food processor briefly to make the crumble.
3. Place the raspberries in an ovenproof dish.
4. Sprinkle the crumble over the top.
5. Bake for 6 - 7 minutes until hot and golden.
6. Serve with the ice cream.
serving amount
serves 1
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