---
category: cake
cooking_time: 30 min
difficulty: easy
prep_time: 10 min
servings: 12
tags:
- vegan-compatible
title: Raspberry / almond crumble
---

Pre-heat the oven to 180°C.

Thaw and drain the @frozen raspberries{1%Kg}.

Add @sugar{100%g} to the raspberries, mix.

Prepare the crumble by mixing the @flour{125%g}, @sugar{125%g}, @butter{125%g} melted and @almond powder{125%g}.
Be careful not to overmix to keep a sandy texture.

Pour the raspberries in a cake tin and cover with the crumble.

Bake for ~{30%minutes} at 180°C until the crumble is well browned.