Name: Redcurrant and Raspberry Crumble
Yield: Serves 4–6
Ingredients: 1 tablespoon water; 225 g/8 oz redcurrants; 75 g/3 oz butter; 100 g/4 oz plain flour; 225 g/8 oz raspberries; 75 g/3 oz castor sugar; 50 g/2 oz castor sugar; little icing sugar

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