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Raspberry Crumble

Posted on May 29, 2014 by Bruce MacNaughton











Our featured product in this recipe:



1 cup unsalted butter, at room temperature
3/4 cup granulated sugar
1 teaspoon vanilla
2 and 1/3 cups all purpose flour
½ teaspoon salt
350 mL or 10-12 oz. Raspberry with Champagne Preserve
2/3 cup granola
1/4 cup sliced natural almonds
Icing sugar, for sprinkling (optional) 


Preheat oven to 350 degrees F.
Mix butter and sugar with an electric mixer until just combined. Add vanilla and mix gently.
Sift flour and salt together in a bowl and, with mixer on low, slowly add to butter mixture until mixture almost forms a ball. Turn dough onto a board or counter. Lightly pat 2/3 of the dough evenly onto bottom of a 9" round springform pan and about 1/4" up the sides. Spread with the preserves, leaving about a 1/4" border around the edge.
Mix the granola into the remaining dough with your hands. Break the dough into small bits and distribute on top of the preserves, covering most of the surface. Sprinkle the almonds on top. Bake for about 45 minutes, until lightly browned.
Cool completely, cut into wedges, sprinkle with a little icing sugar and serve with a scoop of ice cream or frozen yogurt.


SHOP HERE: Raspberry with Champagne