Raspberry Shortbread Crumble: A Delightful Treat
Indulge in the exquisite flavors of a raspberry shortbread crumble, a delectable dessert that combines the buttery richness of shortbread with the vibrant sweetness of raspberries.
Ingredients:
For the shortbread base:
* 1 cup (120g) unsalted butter, cold and cubed
* 1/2 cup (60g) granulated sugar
* 1/4 cup (30g) plain flour
* 1/4 teaspoon (1g) salt
For the raspberry topping:
* 1 pound (450g) fresh raspberries
* 1/2 cup (100g) granulated sugar
* 1 tablespoon (15ml) lemon juice
Instructions:
For the shortbread base:
1. Preheat oven to 350°F (175°C).
2. In a large bowl, combine the cold butter, sugar, flour, and salt.
3. Use your fingertips to work the ingredients together until they resemble coarse crumbs.
4. Press the crumbs into the bottom of a greased 8-inch (20cm) square baking dish.
5. Bake for 15-20 minutes, or until golden brown.
For the raspberry topping:
1. Wash and hull the raspberries.
2. In a saucepan over medium heat, combine the raspberries, sugar, and lemon juice.
3. Cook for 10-15 minutes, stirring occasionally, until the raspberries have released their juices and thickened.
4. Remove from heat and set aside to cool slightly.
To assemble the crumble:
1. Spread the raspberry topping over the baked shortbread base.
2. Return to the oven and bake for another 20-25 minutes, or until the topping is bubbly and the shortbread is cooked through.
3. Let cool slightly before serving.
Tips:
* For a more intense raspberry flavor, use frozen raspberries.
* If you don't have lemon juice, you can use white wine vinegar instead.
* Serve the crumble with a dollop of whipped cream or a scoop of vanilla ice cream.
Conclusion:
Raspberry shortbread crumble is an irresistible dessert that combines the perfect balance of sweet and tart flavors. Its buttery shortbread base and vibrant raspberry topping create an exquisite treat that is sure to impress. Whether you're hosting a dinner party or simply craving a comforting dessert, this recipe is a must-try.