Raspberry Crumble

Delightful raspberry crumble featuring a perfect balance of sweet and tart flavors topped with a crunchy buttery crumble.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 230

Ingredients Method Notes

Ingredients

For the Filling

2 cups fresh raspberries Look for fresh raspberries, or use frozen if necessary.
1/4 cup granulated sugar Used to mix with the raspberries.
1/2 teaspoon vanilla extract Enhances flavor of the raspberries.

For the Crumble Topping

1 cup all-purpose flour Can substitute with whole wheat flour for a nuttier flavor.
1 cup rolled oats Adds texture to the crumble.
1/4 cup granulated sugar Used along with brown sugar.
1/2 cup brown sugar Contributes to the richness of the crumble.
1/4 teaspoon salt Balances the sweetness of the sugars.
1/2 cup unsalted butter, melted Use room temperature butter for best texture.

Method

Preparation

Preheat the oven to 350°F (175°C).
In a bowl, gently mix the fresh raspberries with 1/4 cup of granulated sugar and the vanilla extract. Spread this mixture evenly in a baking dish.

Making the Crumble

In another bowl, combine 1 cup of flour, 1 cup of rolled oats, the remaining 1/4 cup of granulated sugar, brown sugar, and salt. Pour the melted butter into this mixture and stir until crumbly.

Assembly and Baking

Sprinkle the crumble mixture evenly over the raspberries.
Bake for 25-30 minutes until the top is golden brown and bubbling at the edges.

Serving

Let the crumble cool for about 10 minutes before serving.

Notes

Raspberry crumble is delicious served warm with whipped cream or vanilla ice cream. Can be stored in an airtight container in the refrigerator for up to 3 days; freezes well for up to 2 months.