For the Fourth of July: easy raspberry crumble, with a Scottish twist
It's probably one of the easiest recipes ever - I am a very, very lazy cook, by the way - and an all time American favorite. I honestly do not remember where it comes from anymore, but it doesn't matter. The steel cut oats -not the fine type! - and a swirl of honey on top are the more than welcome Scottish twist. They add a bit of extra crunch to an otherwise foolproof, almost intuitive recipe.
For six hefty servings, you will need:
A - For the filling: 1 pound (500 grams) raspberries - I always use frozen then thawed fruit, because they are easier to work with -, 1 Tablespoon (15 grams) caster sugar, 1 Tablespoon ( 15 grams - resist the temptation to add more!) cornstarch. Adding the juice of half a lemon is optional and a matter of personal taste.
B - For the topping: 1 1/2 cup (225 grams) all purpose flour, 1 stick (110 grams) unsalted butter - the best kind you can get and I always recommend Irish butter, just because it is the best you can get in my world - cut into small pieces, 1/3 cup (75 grams) brown/Demerara sugar, packed, 1/3 cup (75 grams) steel cut oats, a hefty swirl of your favorite honey, which will caramelize in the process. I forgot it, but you shouldn't.
Preheat the oven at 350 Fahrenheit (180 Celsius).
Deal with the filling first. In a buttered and dusted (with flour) pie dish, put the raspberries, then add the sugar and cornstarch. Mix until just combined, not more. Allow to sit while you make the topping. Chemistry will do its trick.
Make the topping, gently mixing the flour, the butter, the oats and the sugar with your fingertips. You should obtain a crumbly consistency. If unsure, use two forks like you'd use those bear claws barbecue utensils.
Top the filling with the flour and oats mixture. Swirl honey on top - liberally.
Bake for 40 minutes in a preheated oven or until golden brown and bubbly. Let cool, serve warm. You can add a scoop of your favorite ice cream (coffee, for me).
You're welcome.
(I forgot the honey and as always, my oven is temperamental. Do not let it bake for too long, the raspberries will turn into jam and it spoils the fun. And yes, you can replace the honey with Lyle's golden syrup if you are in the UK or with a bit of corn syrup, if you are in the US).

















