How to make it

  • Preheat the oven and line a baking tin with baking parchment.
  • Rub the butter into the flour, almonds and muscovado sugar to make crumbs, then firmly press 2 thirds onto the base and sides of the tin. Toss the raspberries with the caster sugar, then scatter over the top.
  • Mix the flaked almonds into the remaining crumbs, then scatter over the raspberries. Bake for 50-60 min until golden and the fruit is bubbling a little round the edges.
  • Dredge with caster sugar, then cool in the tin.
  • Cut into about 8 squares and enjoy with a cup of tea, coffee... or serve as a dessert with ice-cream or custard.

Reviews & Comments 2

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    " It was excellent "
    peetabear ate it and said...
    great post.. love raspberries and almonds..five forks
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    " It was excellent "
    momo_55grandma ate it and said...
    souds delicous a must try luv gooseberries
    Was this review helpful? Yes Flag

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