Tuesday, 6 May 2014

Raspberry Crumble

I have decided that Swedes make wonderful desserts, well, at least my Swedish sister-in-law does! Tonight she decided to ‘bake Luke a treat’ of raspberry crumble pie – a favourite in their household. I can absolutely see why this delicious dessert is a staple... it is sweet, sour, and crunchy. The perfect mixture to tame any sweet tooth...

You always know that a dish is going to be good when the first step is to cut up butter, a lot of butter.

A dish full of raspberries is also a wonderful addition to anything!

The boys arrived home and discovered what was baking away. Needless to say, there were some cheers of excitement in the little kitchen. 

The smell that wafted off of this sweet dessert was heavenly and I could not wait to dig in!

This whipped dressing was a necessity to top off this crumble. Victoria even said she would drink it if she could so I knew that this would be like the cherry on top. 

Plates were pulled, spoons handed out, and this wonderful dessert was devoured in about 2 minutes. 

Beauty before brawn, right?

And of course, a sweet dessert needs great entertainment to go along with it...

I had to hold myself back from licking the plate clean but of course I just could not resist going back for seconds...

I thought after wetting your appetite I should probably share how this beauty was made! It is extremely simple and I would obviously highly recommend it!

1 1/4 c. butter
1/2 c. (heaping) sugar
3/4 c. quick cooking oats
1 c. flour
1 bag frozen raspberries

Preheat oven to 375. Cut butter. Add in all other dry ingredients. Crumble together and set aside. Place the frozen raspberries in the baking dish and top with the crumble mixture. Bake for 30 minutes or until golden brown. 

Serve with vanilj visp (since we don't actually have this across the pond, dream whip is a good substitute!)

Eat with friends (only if you want to share... which you may not after you take the first bite!)


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