Delicious homemade Raspberry Crumble with fresh raspberries and crumble topping.

Raspberry Crumble

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why make this recipe

This raspberry crumble is quick and easy. It uses simple pantry items and fresh raspberries. It makes a warm, sweet dessert that people like. If you want a similar cozy apple dessert, try the baked apple crumble to compare flavors.

introduction

Raspberry Crumble is a soft fruit base with a crisp, buttery top. You can make it fast and serve it warm. It is good for family meals or a small party. If you enjoy fruit bars, you might also like the cranberry crumble bars for another simple treat.

how to make Raspberry Crumble

Make the raspberry filling first and the crumble topping next. Put the fruit in a dish, then add the crumble mix on top. Bake until the top turns golden and the fruit bubbles. For a twist on the topping, see ideas from the baked apple crumble recipe and use oats or nuts as you like.

Ingredients :

  • 2 cups fresh raspberries
  • 1/2 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 cup all-purpose flour
  • 1/2 cup rolled oats
  • 1/2 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1/2 cup unsalted butter, melted

Directions :

  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, combine raspberries, granulated sugar, and lemon juice. Set aside.
  3. In another bowl, mix flour, oats, brown sugar, and cinnamon. Add melted butter and stir until crumbly.
  4. Spread the raspberry mixture in an even layer in a baking dish.
  5. Sprinkle the crumble mixture over the raspberries.
  6. Bake for 25-30 minutes, or until the top is golden and the raspberries are bubbling.
  7. Allow to cool slightly before serving. Enjoy!

how to serve Raspberry Crumble

Serve warm or at room temperature. Add a scoop of vanilla ice cream or a dollop of whipped cream. A little yogurt also works for a lighter option.

how to store Raspberry Crumble

Cover the dish with foil or move leftovers to an airtight container. Keep in the fridge for up to 3 days. Reheat in the oven at 325°F (160°C) for 10–15 minutes to warm through.

tips to make Raspberry Crumble

  • Use fresh or frozen raspberries. If frozen, do not thaw first to avoid extra juice.
  • Press the crumble lightly so it sticks but stays crumbly.
  • Check the top at 20 minutes to avoid over-browning.
  • Use cold butter for a chunkier crumble or melted butter for a softer crumble.

variation (if any)

  • Add 1/4 cup chopped nuts to the crumble for crunch.
  • Mix 1/2 cup chopped apples into the raspberries for more texture.
  • Swap brown sugar for coconut sugar for a different flavor.

FAQs

Q: Can I use frozen raspberries?
A: Yes. Use them frozen and bake a few minutes longer if needed.

Q: Can I make this ahead?
A: You can make the filling and topping separately and keep them in the fridge for a day. Bake when ready.

Q: Is there a gluten-free option?
A: Yes. Use a gluten-free flour blend and gluten-free oats in the crumble.

Q: How do I know it is done?
A: The top should be golden and the fruit should bubble at the edges.