Raspberry pie

Raspberry Crumble with GILLE Biscuits with Raspberry No Added Sugar.

1 large pie or 4-6 mini pies (depending on the size of the tins)
Oven: 225 degrees

10 pcs GILLE Raspberry Caves OUT
50 g room temperature butter
225 g frozen raspberries
1 tablespoon potato flour
1/2 cup sugar syrup or other sweetener

Crush Raspberries with your hands and quickly pinch together with room-warm butter. Distribute the raspberries in any shape you like and sprinkle potato flour over them. Sprinkle over sweet sprinkles. Spread the batter over the raspberries and place in the middle of the oven for 10 – 15 minutes.