250g raspberries 50g sugar 10g cornflour (dissolved in 2 tbsp water) 1 tsp lemon juice 75g all-purpose flour 25g almond flour 50g cold butter, diced 40g sugar
Warm the lemon juice, sugar, and raspberries until they are tender. Cook the cornflour slurry until it thickens, stirring.
Combine flour, butter, sugar, and almond flour to form coarse crumbs.
Spread the mixture in a baking dish and sprinkle the crumbles on top.
Bake for 20 minutes at 180°C, or until golden. Warm up and serve.