For 6 people 

Preparation time

20 minutes

Cooking time

45 minutes



130g Demerara sugar 

1 tsp baking powder 

200g all-purpose flour 

100g almond powder 

75g rolled oats 

1 pinch of sea salt 

1 egg 

150g raspberries 

12 strawberries 

65g sugar 

2 tbsp corn-starch 

1 lemon 


Preheat the oven to 180C. 

Line a baking dish with parchment paper.

In a large mixing bowl, combine the Demarara sugar, baking powder, flour, almond powder, oats and a pinch of salt, mix well. Zest half of the lemon and add to the mixture, add the butter cut into small pieces and the egg. Mix with your hands until you get a crumbly texture. 

Pour the half of the mixture into the bottom of the baking dish. Press with your hands. 

In a mixing bowl, combine the raspberries, the strawberries cut in 4, the sugar, corn-starch and the juice of 1 lemon. Mix well. 

Spread the filling over the first layer of crumble mixture, and then add the remaining crumble mixture. 

Bake for 45 minutes. 

Allow to cool. You can serve tepid with cream or put in the fridge and cut the day after to make bars for your breakfast or picnic!