Almond Raspberry Crumble

Ingredients

• 0.5 Vanilla pod
• 40 g cold butter
• 60 g spelt whole‑grain flour
• 20 g ground almonds (2 tbsp)
• 30 g maple syrup (2 Tbsp)
• 1 pinch salt
• 400 g mixed raspberries (red and white)

Instructions

1. 1.

   Split the vanilla pod lengthwise and scrape out the seeds. Combine vanilla seeds, butter pieces, flour, almonds, maple syrup, and salt in a bowl. Quickly mix into crumbly streusel. Cover with cling film and chill for about 30 minutes.

2. 2.

   Wash the raspberries, remove stems, and pat dry. Divide among four ramekins and sprinkle the streusel on top. Bake in a preheated oven at 180 °C (160 °C fan; gas: level 2–3) for about 20 minutes until golden brown. Remove from oven and serve warm.