Redcurrant and Raspberry Crumble

Preparation info

  • Serves


    • Difficulty


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.


  • 225 g/8 oz redcurrants
  • 1 tablespoon water
  • 75 g/3 oz castor sugar
  • 225 g/8 oz raspberries


    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 until the mixture clings together in large crumbs. Spoon evenly over the fruit mixture and pack down lightly. Place in the centre of a moderate oven (180 °C., 350 °F., Gas Mark 4) and bake for 45 minutes. Dust with icing sugar and serve hot with cream.