Ingredients
5/8 cup raspberries
1 1/8 cups strawberries
brown sugar
3 1/2 tablespoons butter soft
6 biscuits pink Reims
Method
Sources
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Wire mesh fruit bowl — air circulation prevents premature ripening
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Wire mesh fruit bowl — air circulation prevents premature ripening
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fast centrifugal juicer for fresh fruit and vegetable juice
Tiki cocktail bible — rum drinks, tiki culture, tropical bar
Record your recipes and experiments — organized cooking journal
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Preheat oven to 400 degrees Fahrenheit. Rinse and cut strawberries in half. Mix them in a bowl with the raspberries and with about a tablespoon of sugar (to taste). In another bowl, prepare the crumble topping: crumble the biscuits and add the butter previously cut into pieces. Mix with your fingers until obtaining a sandy texture. Divide the fruit into four ramekins. Cover the fruit completly with the crumble paste. Bake for 15 minutes.