Autor: My Pans and Pots
Prep Time - 80 min.
Preparation
Heat the oven to 180ºC. Place the Plazma Ground and butter cut in cubes in a multipractic processor and mix until the mixture starts to resemble wet sand. Line a 20x20 cm tray with baking sheets. Press the mixture for the crust evenly into the bottom of the tray, and then put it in the oven for 7-8 minutes. After that, take the tray out of the oven and leave it on the side so it cools.
Put the raspberries, sugar, lemon juice and crust in a medium sized pan, and then place it over medium heat. Cook it until the filling starts to thicken, that is until the quantity shrinks by half. Remove the filling from heat and spread it evenly over the Plazma crust.
Using an electric mixer, beat the butter cubes together with sugar, then add the Plazma Ground and flour. Mix it all together so you get large crumbs and then spread them over the raspberry filling. Return the tray to the oven for another 20 minutes. Take the crumble out of the oven and leave it on the side so it cools completely. Cut it into cubes and then serve.
Crust
Filling
Crumbs
