Buttery Raspberry Crumble (Printable Version)

Soft buttery shortbread with raspberry jam and a sweet crumble topping, blending creamy and crunchy textures.

# Ingredients Required:

→ Dough

01 - 227 g unsalted butter, softened
02 - 135 g granulated sugar
03 - 1 teaspoon vanilla extract
04 - 250 g all-purpose flour
05 - 1/4 teaspoon salt

→ Filling

06 - 120 g raspberry jam

→ Crumble Topping

07 - 65 g all-purpose flour
08 - 50 g granulated sugar
09 - 56 g cold unsalted butter, diced

# Guide to Cooking:

01 - Cream the softened butter with sugar until light and fluffy. Mix in vanilla extract, then gradually incorporate flour and salt.
02 - Press two-thirds of the dough evenly into a lined baking pan.
03 - Spread raspberry jam carefully over the dough, keeping edges clear.
04 - Combine flour, sugar, and cold diced butter to form the crumble. Evenly distribute this topping over the jam layer.
05 - Bake at 175°C for approximately 30 minutes, until the topping is golden and edges slightly pull away from the pan.
06 - Allow to cool completely before cutting into squares or rectangles for serving.

# Extra Suggestions:

01 - Use smooth raspberry jam to avoid sogginess. Ensure butter is softened for the base and cold for the crumble to achieve optimal texture.

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