Raspberry & shortbread crumble

Find frozen raspberries when fresh raspberries aren’t in season to make this glorious crumble, which uses crushed shortbread biscuits for the topping

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Step 1

Heat the oven to 180C/160C fan/gas 4. Toss the raspberries, sugar, lemon zest and juice together and tip into an ovenproof dish.

Step 2

step 2 For the crumble, use your fingertips to rub the flour and butter together until they resemble breadcrumbs (you can also do this in a food processor), then fold in the brown sugar, oats and biscuits.

Step 3

step 3 Scatter the crumble over the raspberries ensuring everything is covered, but don’t pack down too tightly. Bake in the oven for 30-40 mins until the crumble is golden. Serve with whipped whisky cream, if you like (see below).

Step 4

Whipped whisky cream

Step 5

Pour 250-300ml double cream into a large bowl with 1 tbsp whisky and 1 tsp icing sugar. Whip together until the cream just holds it shape.