❤️ Introduction
Looking for a dessert that’s simple, comforting, and absolutely irresistible? Meet the Raspberry Crumble – a timeless treat that combines sweet-tart raspberries with a golden, buttery crumb topping. It’s the kind of dessert that warms hearts and brings people back for seconds. 🍓🧈
Whether you’re using fresh summer berries or frozen ones from the freezer, this dessert is foolproof and always delicious. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream, and you’ve got a show-stopping dessert that tastes like home.
Perfect for everything from weeknight dinners to holiday tables, the raspberry crumble is humble yet elegant, and it always hits the sweet spot.
🛒 Ingredients
🍓 For the Raspberry Filling
- 4 cups fresh or frozen raspberries (thawed and drained if frozen)
- ⅔ cup granulated sugar
- 2 tbsp cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- Pinch of salt
🧈 For the Crumble Topping
- 1 cup all-purpose flour
- ½ cup rolled oats (optional, for texture)
- ⅔ cup brown sugar, packed
- ½ cup unsalted butter, cold and cubed
- ½ tsp cinnamon
- ¼ tsp salt
👨🍳 Directions
Step 1: Preheat Oven
- Preheat your oven to 350°F (175°C).
- Grease an 8×8 or 9×9-inch baking dish with butter or non-stick spray.
Step 2: Make the Raspberry Filling
- In a large bowl, combine:
- 4 cups raspberries
- ⅔ cup granulated sugar
- 2 tbsp cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- A pinch of salt
- Toss gently to coat berries evenly.
- Pour the mixture into your prepared baking dish and spread evenly.
Step 3: Make the Crumble Topping
- In a separate bowl, combine:
- 1 cup flour
- ½ cup rolled oats (optional)
- ⅔ cup brown sugar
- ½ tsp cinnamon
- ¼ tsp salt
- Add the cold cubed butter and use a pastry cutter or your fingers to mix until crumbly and coarse.
- Sprinkle the topping evenly over the raspberry filling.
Step 4: Bake
- Bake for 35–40 minutes, or until the topping is golden and the filling is bubbling at the edges.
- Let cool for 10–15 minutes before serving to allow the juices to set slightly.
⏱️ Servings & Time
- Servings: 6–8
- Prep Time: 15 minutes
- Bake Time: 40 minutes
- Cooling Time: 10 minutes
- Total Time: ~1 hour
🍽️ Serving Suggestions
- Warm with Vanilla Ice Cream: The classic combo that never fails.
- Chilled with Whipped Cream: For a lighter take on a rich dessert.
- Layered in a Parfait Glass: Add Greek yogurt for a breakfast treat.
- With Lemon Curd: Spoon over the top for a tart-sweet flavor explosion.
- With Crunchy Granola: Add texture by sprinkling granola after baking.
🔄 Variations
🍑 Raspberry-Peach Crumble
Add 1–2 sliced peaches for a summer fruit blend.
🥥 Coconut Raspberry Crumble
Add ¼ cup shredded coconut to the crumble topping.
🌾 Gluten-Free Version
Use gluten-free all-purpose flour and certified GF oats.
🍫 Chocolate Raspberry Crumble
Add ½ cup dark chocolate chips to the raspberry filling.
🥜 Nutty Topping
Add chopped almonds or pecans to the topping for crunch.
🧊 Storage & Reheating
Storage
- Cover and refrigerate leftovers for up to 4 days.
Freezing
- Freeze baked crumble for up to 2 months.
- Thaw overnight in the fridge and reheat before serving.
Reheating
- Oven: 325°F for 10–15 minutes
- Microwave: 30–60 seconds for individual portions
❓ 10 Frequently Asked Questions
1. Can I use frozen raspberries?
Absolutely! Just thaw and drain them first to avoid excess moisture.
2. Why is my crumble topping soggy?
The butter may have melted too early. Use cold butter and don’t overwork the dough.
3. Do I need to peel the raspberries?
No need — the skins break down beautifully in baking.
4. Can I make this ahead of time?
Yes — assemble and refrigerate up to 24 hours before baking.
5. Is cornstarch necessary?
It thickens the berry juices. You can substitute arrowroot or flour if needed.
6. Can I reduce the sugar?
Yes — use ½ cup in the filling and ½ cup in the topping for a less sweet version.
7. Can I make this dairy-free?
Use vegan butter or coconut oil for the crumble topping.
8. Can I make it in a pie crust?
It’s best as a crustless dessert, but you could bake it as a rustic galette.
9. How do I get a crisp topping?
Use a mix of flour, oats, and butter. Chill before baking if needed.
10. What berries work best with raspberries?
Blueberries, blackberries, or strawberries pair well for mixed berry crumbles.
💡 Pro Tips for Raspberry Crumble Success
- Use cold butter in the topping for maximum flake and crunch.
- Let cool slightly before serving to allow the filling to thicken.
- Don’t overmix the crumble — it should be rough and chunky.
- Add lemon zest for extra brightness.
- Serve warm for the best texture and flavor experience.
🏁 Conclusion
This Raspberry Crumble is the dessert you didn’t know you needed until you taste it. It’s easy to make, hard to mess up, and absolutely delicious. The perfect balance of tart berries and buttery, golden topping makes it a staple for any occasion — from dinner parties to weekday cravings. 🍓✨
With simple pantry ingredients and fresh or frozen raspberries, you can whip up this beautiful, rustic dessert anytime. It’s comfort food, elevated.
So next time you’re staring at a pint of raspberries or cleaning out your freezer — make this crumble. You’ll thank yourself later.
Raspberry Crumble – A Rustic, Sweet, and Tart Dessert Classic
Ingredients
🍓 For the Raspberry Filling
- 4 cups fresh or frozen raspberries thawed and drained if frozen
- ⅔ cup granulated sugar
- 2 tbsp cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- Pinch of salt
🧈 For the Crumble Topping
- 1 cup all-purpose flour
- ½ cup rolled oats optional, for texture
- ⅔ cup brown sugar packed
- ½ cup unsalted butter cold and cubed
- ½ tsp cinnamon
- ¼ tsp salt
Instructions
Step 1: Preheat Oven
- Preheat your oven to 350°F (175°C).
- Grease an 8×8 or 9×9-inch baking dish with butter or non-stick spray.
Step 2: Make the Raspberry Filling
- In a large bowl, combine:
- 4 cups raspberries
- ⅔ cup granulated sugar
- 2 tbsp cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- A pinch of salt
- Toss gently to coat berries evenly.
- Pour the mixture into your prepared baking dish and spread evenly.
Step 3: Make the Crumble Topping
- In a separate bowl, combine:
- 1 cup flour
- ½ cup rolled oats (optional)
- ⅔ cup brown sugar
- ½ tsp cinnamon
- ¼ tsp salt
- Add the cold cubed butter and use a pastry cutter or your fingers to mix until crumbly and coarse.
- Sprinkle the topping evenly over the raspberry filling.
Step 4: Bake
- Bake for 35–40 minutes, or until the topping is golden and the filling is bubbling at the edges.
- Let cool for 10–15 minutes before serving to allow the juices to set slightly.
Notes
Warm with Vanilla Ice Cream: The classic combo that never fails. Chilled with Whipped Cream: For a lighter take on a rich dessert. Layered in a Parfait Glass: Add Greek yogurt for a breakfast treat. With Lemon Curd: Spoon over the top for a tart-sweet flavor explosion. With Crunchy Granola: Add texture by sprinkling granola after baking. 🔄 Variations
🍑 Raspberry-Peach Crumble
Add 1–2 sliced peaches for a summer fruit blend. 🥥 Coconut Raspberry Crumble
Add ¼ cup shredded coconut to the crumble topping. 🌾 Gluten-Free Version
Use gluten-free all-purpose flour and certified GF oats. 🍫 Chocolate Raspberry Crumble
Add ½ cup dark chocolate chips to the raspberry filling. 🥜 Nutty Topping
Add chopped almonds or pecans to the topping for crunch. 🧊 Storage & Reheating
Storage
Cover and refrigerate leftovers for up to 4 days. Freezing
Freeze baked crumble for up to 2 months. Thaw overnight in the fridge and reheat before serving. Reheating
Oven: 325°F for 10–15 minutes Microwave: 30–60 seconds for individual portions ❓ 10 Frequently Asked Questions
1. Can I use frozen raspberries?
Absolutely! Just thaw and drain them first to avoid excess moisture. 2. Why is my crumble topping soggy?
The butter may have melted too early. Use cold butter and don’t overwork the dough. 3. Do I need to peel the raspberries?
No need — the skins break down beautifully in baking. 4. Can I make this ahead of time?
Yes — assemble and refrigerate up to 24 hours before baking. 5. Is cornstarch necessary?
It thickens the berry juices. You can substitute arrowroot or flour if needed. 6. Can I reduce the sugar?
Yes — use ½ cup in the filling and ½ cup in the topping for a less sweet version. 7. Can I make this dairy-free?
Use vegan butter or coconut oil for the crumble topping. 8. Can I make it in a pie crust?
It’s best as a crustless dessert, but you could bake it as a rustic galette. 9. How do I get a crisp topping?
Use a mix of flour, oats, and butter. Chill before baking if needed. 10. What berries work best with raspberries?
Blueberries, blackberries, or strawberries pair well for mixed berry crumbles. 💡 Pro Tips for Raspberry Crumble Success
Use cold butter in the topping for maximum flake and crunch. Let cool slightly before serving to allow the filling to thicken. Don’t overmix the crumble — it should be rough and chunky. Add lemon zest for extra brightness. Serve warm for the best texture and flavor experience. 🏁 Conclusion
This Raspberry Crumble is the dessert you didn’t know you needed until you taste it. It’s easy to make, hard to mess up, and absolutely delicious. The perfect balance of tart berries and buttery, golden topping makes it a staple for any occasion — from dinner parties to weekday cravings. 🍓✨ With simple pantry ingredients and fresh or frozen raspberries, you can whip up this beautiful, rustic dessert anytime. It’s comfort food, elevated. So next time you’re staring at a pint of raspberries or cleaning out your freezer — make this crumble. You’ll thank yourself later.