Buckwheat Butter Crumble
100 g / 3 ½ oz. flour
100 g / 3 ½ oz. sugar
100 g / 3 ½ oz. almond powder
100 g / 3 ½ oz. Bordier buckwheat butter
400 g / 14 oz. fresh raspberries
In a large salad bowl, mix the flower, sugar and almond powder. Once mixed, add the Bordier buckwheat butter in small cubes.
Mix with the tips of your fingers until the dough is crumbled and has a sand-like consistency.
Delicately mix the raspberries with the juice of half a lemon.
Set a few raspberries aside.
Place the rest in the bottom of a baking dish, then crumble the dough over the raspberries without pressing down too much on them to avoid crushing the fruit.
Bake for 25 minutes and when the crumble is golden brown, take out of the oven.
Serve your dessert with a scoop of lemon ice cream per plate and grate some lemon zest over it.
Cider seems to be the best drink suggestion to go with this raspberry crumble.
Vary your pleasure by trying this recipe with Madagascar vanilla butter.