Keeping with british traditions in Monserrate...
500 grs of raspberries
1 tablespoon of sugar
1 tablespoon of cornflour
200 ml of cream
250 grs of flour
150 grs of sugar
150 grs of butter
In a pan over the heat add the cream, the sugar, the cornflour and the raspberries. Allow to boil until it has thickened.
In a bowl add the flour with the sugar and the butter cut in cubes. Rub in with the tips of your fingers until the mixture is like breadcrumbs.
Spread the cream on a greased ovenproof dish and add the crumble mixture.
Place in a pre-heated oven at 180ºC for approximately 25 minutes.
Serve the crumble hot or warm accompanied by ice cream or whipped cream.
(A suggestion of Manuela Tuna)