Raspberry Crumble


  • 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. 🙂

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