Equipment
* optional
Ingredients
fruit filling
- 1900 ml raspberries
- 38 g sugar, raw organic
- 10 ml rosewater
- 6 g cornstarch
crumble topping
- 112½ g rolled oats, certified gluten-free
- 30 g rice flour
- 30 g flaxseeds, coarsely ground, toasted
- 66⅔ g sugar, unrefined
- 1 g nutmeg, freshly grated
- ½ g salt
- 85.1 g butter, cold, 1.3cm pieces
Nutrition (per serving)
Method
Mix the raspberries, sugar, rose water, and cornstarch in a large bowl. Let sit at room temperature for 15 to 30 minutes.
Preheat the oven to 175°C (350°F) and grease a 2-quart baking dish with butter.
Pour the raspberry mixture into the baking dish and bake for 15 minutes.
Place oats, rice flour, flaxseeds, sugar, nutmeg, and salt in a food processor and pulse briefly to combine.
Add the cold butter pieces to the food processor and pulse until the mixture forms coarse crumbs.
Remove the berries from the oven and spread the crumble topping evenly over the surface.
Bake for 15 to 20 minutes at 175°C (350°F) until the topping is golden and the fruit juices are bubbling.
Let the crumble rest for 15 minutes before serving to allow the filling to set.
Chef's Notes
- Using cold butter is essential for a flaky, crisp topping.
- The rosewater is potent; measure carefully to avoid overpowering the raspberries.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 3 months — Freeze in a sealed bag or container.
Reheating: Reheat in a 175°C (350°F) oven for 10-15 minutes to restore crispness.
