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Ingredients
- 5/8 cup raspberries
- 1 1/8 cups strawberries
- brown sugar
- 3 1/2 tablespoons butter soft
- 6 biscuits pink Reims
Method
- 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.
