Berry Picking

Today I went berry picking with Ceri.

Photo by Ceri

Photo by Ceri

Photo by Ceri

Berry Fields

Raspberry Crumble

You need:
1 cup castor sugar
1 teaspoon baking powder
3 cups plain flour
1 cup unsalted butter or margarine
1 egg
1/4 teaspoon salt
Zest and juice of one lemon
3-4 cups fresh raspberries
1/2 cup castor sugar
4 teaspoons cornflour

1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan.
2. In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and lemon zest. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan.
3. In another bowl, stir together the sugar, cornflour and lemon juice. Gently mix in the raspberries. Sprinkle the raspberry mixture evenly over the crust. Crumble remaining dough over the raspberry layer.
4. Bake in preheated oven for 45 minutes, or until top is slightly brown. 
5.Eat warm or let cool completely before cutting into squares.

Adapted from Smitten Kitchen.