- 4 dl fresh or frozen raspberries
- 1 tbsp potato flour
- 100 grams butter
- 1 dl sugar
- 2 dl rolled oats
- 1/2 dl wheat flour
- 1 tsp ground cardamom
- a pinch of salt
Put the oven on 200°C.
In a saucepan, let the butter melt, and then add the oats, flour, sugar, cardamom and salt.
In a bowl, add the raspberries and the potato flour. Toss around carefully. If you use frozen raspberries they will need a bit more potato flour to help absorb the excess moisture.
Butter the oven-safe pans that you are going to use. Add a generous amount of berries to each. Top with the crumble.
Put the pies in the middle of the oven until the crumble gets a nice tan. Take out and let cool for about five minutes. Serve with vanilla ice cream or any custard sauce you like. 🙂