Redcurrant and Raspberry Crumble

Preparation info

  • Serves

    4–6

    • Difficulty

      Medium

Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Redcurrants and raspberries combine very well and make a good contrast to a sweet, crunchy topping of crumble.

Ingredients

  • 225 g/8 oz redcurrants
  • 1 tablespoon water

Method

Strip the redcurrants from the stalks using the prongs of a fork. Hull the raspberries and combine the fruits. Place in the base of a 1-litre (2-pint) baking or pie dish. Sprinkle with the sugar and add the water. Set aside while preparing the crumble topping.

Sift the flour into a mixing basin, add the butter cut into pieces and rub into the flour. Add the sugar and continue rubbing in