Raspberry crumble with shortcrust pastry

Ingredients:

• 2/3 cup granola without dried fruits
• 230 g of butter at room temperature
• 3/4 cup sugar
• 1 teaspoon vanilla extract
• 2 and 1/3 cups flour
• 1/2 tsp salt
• 300-350 g of raspberry jam
• 1/4 cup sliced ​​almonds
• Powdered sugar for decoration

Preparation:

1. Preheat oven to 180°C.
   
   Place the butter and sugar in the bowl of an electric mixer fitted with a whisk attachment and beat the ingredients on medium speed until smooth. Reduce the mixer speed and add the vanilla.
2. Sift the flour and salt and slowly add them to the butter mixture, mixing with a mixer until the dough forms a ball. Turn the dough out onto a board. Spread two-thirds of the dough evenly into a 9-inch (23 cm) square baking pan and fold the edges over by 0.75 inches (2 cm). Spoon the jam over the top, leaving a small border.
3. Mix the granola into the remaining dough with your hands. Break the dough into small pieces and spread it over the pan, covering most of the surface. Sprinkle with almonds. Bake the crumble for 45 minutes, until lightly golden.
   
   Cool completely and cut the pie into small squares. Dust with powdered sugar.
   
   Try to cook this apple crumble.