Grease and line the base of a 23cm x 3½cm springform fluted tart tin. Frozen berries will also work very well here, so you can make these long after the summer glut has gone. Meanwhile, refrigerate the remaining crumble mix. In a medium bowl, mix the raspberries, sugar, cornflour, half a teaspoon of the sumac and the rosewater, then spoon evenly over the halva. Using a large wooden spoon, mix, mashing the berries gently to release their juices, until the sugar dissolves.

Source: The Guardian July 31, 2021 08:26 UTC