Raspberry Crumble Recipe
There is nothing more delicious in summer than crumbles with seasonal fresh berries for dessert like this raspberry crumble. It takes five minutes to prep and 30 minutes to bake. And you can serve this warm or cold with ice cream or whipped cream.
A fruit crumble is really the easiest dessert you can make in summer with any fruit. Berries and stone fruit, such as apricots, plums, peaches, and nectarines, are always a big hit.
Why make this crumble?
- One of the reasons I love berry crumbles is this. Look at that thick, tart, yet sweet, chewy fruit syrup. Next, look at the crisp, buttery bits of crumble on the top. Now imagine a spoonful of that syrupy fruit with the crispy crumble that just bursts in the mouth. There’s a mouthful you cannot resist. Explosion!
- A fruit crumble is really the easiest dessert you can make in summer with any fruit. Berries and stone fruits such as peaches, apricots, and apples are always a big hit.
- Today, I am making these with raspberries, but you can also make them with other berries, such as blueberries, blackberries, or a mix of berries. Of course, stone fruits, such as apricots, plums, peaches, and nectarines, are also perfect for crumbles.
- By the way, a crumble bar is a great way to take these fruit crumbles to family and friends when you visit.
Ingredients and substitutes
- Raspberries – Today, I am using fresh, but you can also use frozen. If you use frozen, you can keep the sugar amount the same. I’d love to say you can also use canned, and yet, with canned, I find the fruit is too soft and becomes syrupy by the time it’s cooked. It still tastes good, but the fruit is almost down to a syrup consistency.
- Sugar – I like using a mix of white and brown sugar. The white adds sweetness and keeps a beautiful white color, while the light or brown sugar brings with it the flavor of molasses.
- Unsalted Butter – I always use unsalted because I like to control the amount of salt I use. Suppose you use salted butter; that’s fine. Just omit salt in the recipe. Margarine or veg shortening works as well, yet they both will affect the texture of the crumble.
- Cornstarch – Raspberries are juicy, and the cornstarch helps thicken the juices, giving you that thick syrup-like consistency instead of a pool of liquid.
- Vanilla – Always use good-quality vanilla extract, bean paste, or vanilla sugar.
- Spice mix –You can add many flavors, like pumpkin spice or gingerbread spice, cinnamon, and nutmeg. I admit that I often prefer the fruit to shine when it comes to crumble. So I usually add just a pinch of cinnamon and a grating of nutmeg.
Step-by-step: Raspberry crumble
- Preheat the oven to 375°F / 190°C/ Gas Mark 5
- Crumble – In the bowl of a food processor, add the flour, nuts/oats, sugar, salt, vanilla extract, spice, and chilled cubed butter. Pulse a few times until crumbly, and you’ll have a mix of small and large breadcrumbs. Keep chilled.
Pro tip – The crumble mixture can be made. up to 4 days in advance. Keep it in the fridge at all times to ensure the butter stays chilled.
- Fruit – Combine the raspberries, sugar, lemon juice, and cornstarch in a greased 8 x 8 square pan or 6-inch pie pan. Alternatively, you can also use 4 x 4 oz ramekins for individual servings. Set aside.
Pro tip – greasing the pan with butter is optional but will prevent the crumbles from burning into the pan. - Sprinkle the crumble mixture on top of the raspberries. Make sure to cover all areas.
Pro tip – I like to do this with my hands and make sure to cover all areas. Try to put the large crumble pieces on the top, as they do look prettier.
- Bake for about 20 to 25 minutes or until the top is crisp and golden. Let cool for 10 minutes before you serve.
Pro tip – If you choose to make small individual ramekins, you will need only 12 to 15 minutes of baking time. - Fruit crumble can be served hot or cold. We love to serve it warm with chilled ice cream or cold with whipped cream.
Pro tip – The fruit syrup is very hot, so make sure to wait for 10 minutes to prevent anyone from getting hurt.
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Frequently asked questions
Can I make this raspberry crumble in advance?
I love baking the crumble fresh so the topping stays wonderfully crisp. And yet, you can make this crumble in advance. Cool it completely before you wrap it well and place it in the fridge.
What is the difference between a cobbler and a crumble?
Both are baked fruit desserts. A cobbler uses dollops of biscuit dough or pie dough topping, which looks very similar to a cobblestone when baked. A crumble uses a streusel-like topping made of flour, sugar, and butter with the addition of nuts.
What is the difference between a crumble and a crisp?
Again, a crumble and a crisp are both baked fruit desserts, and both use a streusel topping made with butter, sugar, and flour. And yet, a crumble uses the addition of nuts, while crisps use rolled oats. When cooked, these oats become crisp and flaky, while the crumble topping is cakey and dense.
Why did my crumble topping melt when baked?
Adding more butter to the crumble topping is very tempting, but too much butter will blend the flour and sugar mixture. Creating the perfect crumb with flour and sugar requires that you not add too much butter. Ideally, a ratio of 1:1:2 works best – One part butter, one part sugar, two parts flour.
Easy Raspberry Crumble
There is nothing more delicious in summer than crumbles with seasonal fresh berries for dessert like this raspberry crumble. It takes five minutes to prep and 30 minutes to bake. And you can serve this warm or cold with ice cream or whipped cream.
Ingredients
Fruit Base
- 12 oz (340 g) Raspberries
- 1 tbsp Lemon juice
- ¼ cup (55 g) Light brown sugar
- ¼ cup (50 g) White sugar
- 1 tbsp Cornstarch/cornflour
- ¼ tsp Salt
- 1 tbsp Unsalted butter
Crumble mix
- 1 cup (125 g) All-purpose flour
- 4 tbsp (60 g) Light brown sugar
- 4 tbsp (60 g) Sugar
- ½ cup (113 g) Unsalted Butter
- 1 tsp Vanilla extract
- 1 tsp Spice mix cinnamon, gingerbread
- ¼ tsp Fresh grated nutmeg
- ½ cup (40 g) Almond meal or rolled oats
Method
- Preheat the oven to 375°F / 190°C/ Gas Mark 51 cup All-purpose flour , 4 tbsp Light brown sugar, 4 tbsp Sugar, ½ cup Unsalted Butter , 1 tsp Vanilla extract, 1 tsp Spice mix, ¼ tsp Fresh grated nutmeg, ½ cup Almond meal or rolled oats
- Crumble – In the bowl of a food processor, add the flour, nuts/oats, sugar, salt, vanilla extract, spice, and chilled cubed butter. Pulse a few times until crumbly, achieving a combination of small and large breadcrumbs. Keep chilled.
- Fruit – Combine the raspberries, sugar, lemon juice, and cornstarch in a greased 8 x 8 square pan or 6-inch pie pan. Alternatively, you can also use 4 x 4 oz ramekins for individual servings. Set aside.12 oz Raspberries, 1 tbsp Lemon juice, ¼ cup Light brown sugar, ¼ cup White sugar, 1 tbsp Cornstarch/cornflour, ¼ tsp Salt, 1 tbsp Unsalted butter
- Bake – Sprinkle the crumble mixture on top of the raspberries, making sure to cover all areas. Bake for 20 to 25 minutes or until the top is crisp and golden. Let cool for 10 minutes before serving.
- Fruit crumble can be served hot or cold. We love to serve it warm with chilled ice cream or cold with whipped cream.
Notes
- Fruit – You can use fresh or frozen raspberries. If using frozen ones, make sure to thaw well, then drain excess moisture so the crumble does not become soupy.
- The perfect crumble topping is in the flour, sugar, and butter ratio – Two parts flour, one part butter, and one part sugar works every single time. You can replace some of the flour with oats and nuts.
- Freezing crumble mixture – You can store any extra crumble mix well wrapped in a freezer bag (to prevent ice crystal) for up to 3 months.
- Gluten-free fruit crumbles – Simply replace the flour in the recipe with your favorite gluten-free flour and oats.
- Reducing sugar – You can reduce sugar by simply tasting the blueberries. If you have sweet blueberries, reduce the sugar accordingly. If the blueberries are tart, you can also use maple syrup or honey to substitute some of the sugar.
- Reheating crumble -A few minutes in the microwave will bring it back to its syrupy goodness. Then, a few minutes in the oven will also help crisp the streusel topping.
Equipment you will need
Nutrition
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This turned out really well! I used a mix of sour cherries, Saskatoon berries and raspberries that we picked. I added some shredded coconut to the topping. Delicious!
At first, I thought there was too much topping, but when it cooked it was perfect! I added some chopped nuts. Delicious. The almond flour is a key ingredient I think. Easy to make. I’m here to make a double recipe, vegan version, with some rhubarb thrown in. Mmmmm.
Happy you enjoyed this crumble Sue, thank you for the lovely feedback.
Thank you for the wonderful recipe! My 4years old son heard about crumble in one of his storybooks and just kept saying thathe wants to try it. It was easy to make and so tasty! We just loved it! But now my kid wants to make strawberry crumble too. Would it be ok if I just change the the fruits and follow this recipe ?
Thank you so much for the lovely feedback, Plamena. Yes, you can make almost any fruit with this recipe. Enjoy!
Overall quite tasty but still a little bit of sourness from the raspberries. Not sure if more sugar would help or what else could be done to reduce the acidity.
You can add more sugar if you want Sapna. Usually, raspberries are not very sour.
My family has always loved fruit desserts, Thanks for this one Veena!
Us too – Thanks
Loving this yummy crumble pie! It’s not very often that you see a raspberry crumble and it’s one of my favorite fruits!
Thank you, Kim. I hope you try this
This looks wonderful! I love homemade crumbles, there’s something so comforting about them. Oddly enough, I think I’ve tried most fruits in a crumble, but not raspberries!! I need to make this though as it looks fabulous!
Thank you, Annie. We love fruit crumble too. Raspberry is so delicious
Wow the crumble looks soooooooooooo delicious and I am really tempted. Drooling!! YUM cannot wait to make this!!
Thank you, Neli. I hope you try it.
I have to make this this summer. it sounds just incredible with the delicious buttery topping. crumbles are just the best!
Me too. Thank you, Danielle.