Raspberry & shortbread crumble

• frozen raspberries↗500g g
• caster sugar↗½ tbsp tbsp
• lemon↗½

  zested and juiced

• whipped whisky cream

  to serve (see tip below; optional)

• plain flour↗200g g
• cold butter↗100g g
• light brown soft sugar↗50g g
• oats↗25g g
• all butter shortbread biscuits50g g

  lightly crushed

Step-by-step instructions

1. 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.

2. 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.

3. 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).