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Raspberry Crumble

A delightful blend of sweet and tangy fresh raspberries topped with a buttery, crunchy crumble that everyone will love. Perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Filling
  • 2 cups fresh raspberries Choose ripe and juicy raspberries for maximum flavor.
  • 1/2 cup granulated sugar Adjust to taste, especially if using sweet raspberries.
Crumble Topping
  • 1 cup all-purpose flour Can be substituted with gluten-free flour if needed.
  • 1/2 cup oats
  • 1/2 cup brown sugar Can substitute with coconut sugar for a healthier option.
  • 1/2 cup butter, softened Ensure butter is at room temperature for easy mixing.
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1 pinch salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the raspberries with the granulated sugar and set aside.
  3. In another bowl, mix together the flour, oats, brown sugar, cinnamon, and a pinch of salt.
  4. Add the softened butter and vanilla extract to the dry ingredients and mix until crumbly.
Baking
  1. Spread the raspberry mixture evenly in a baking dish.
  2. Top the raspberries with the crumble mixture.
  3. Bake for 25-30 minutes until the top is golden brown and the berries are bubbling.
  4. Let cool slightly before serving.

Notes

Serve warm for best flavor. Optionally add vanilla ice cream or whipped cream for indulgence. Store leftovers in an airtight container in the fridge for up to 3-4 days.