Raspberry Crumble


  • 255g fresh or frozen raspberries
  • 5 Royal Dansk Butter Cookies, crushed
  • 28g marzipan or almond paste
  • 28g butter


Distribute the raspberries in four oven-proof baking dishes. Crush five butter cookies and mix with marzipan and butter with your hands until you have assembled the crumble dough. Distribute the dough on top of the raspberries.

Bake in the middle of the oven at 230°C for approximately 10 minutes. The berries will only be slightly baked, and will therefore still be fresh when bitten into. If you wish for the berries to be softer, leave them in the oven for a couple of extra minutes.

Remove the raspberry crumbles from the oven. Let them cool slightly and serve warm with cream or ice cream.

Serves 4