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Saturday, July 16, 2016

Red fruit crumble with raspberry brandy

How to make Red fruit crumble with raspberry brandy recipe - Preparation time: approx. 20 minutes (plus baking and cooling time)

Makes 12 slices

For the cake mix:
250 g flour
130 g sugar
2 sachets vanilla sugar
100 g oat bran flakes
200 g butter
pinch of salt
1 egg
2 tbsp milk
butter for the baking tin
flour for the work surface

For the topping:
60 g butter
1 tbsp honey
1 tsp cinnamon
60 g flour
60 g oat flakes
1 l red fruit jelly
1 tbsp raspberry brandy

For the cake base, knead all ingredients swiftly, wrap in cling film and leave in a cold place for approx. 30 minutes. Grease a flan base tin (24 cm diameter) with butter and pre-heat the oven to 180 °C (Gas Mark 4). Roll out the pastry thinly on a floured surface and line the flan tin with the pastry. Prick the tart base with a fork several times.

For the topping, rub all the ingredients together with the exception of the red fruit jelly to make the crumble. Mix the red fruit jelly with the raspberry schnapps, spread over the tart base, cover with the crumble and bake in the oven for approx. 45 minutes.

Red fruit crumble with raspberry brandy recipe
Red fruit crumble with raspberry brandy recipe
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