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.

Table of Content

• Why make this crumble?
• Ingredients and substitutes
• Raspberry crumble
• Tips for success
• More crumble recipes
• Frequently asked questions
• You may also like
• Printable Recipe
• Join the conversation

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A fruit crumble is really the easiest dessert you can make in summer with any fruit. Berries and stone fruit such as apricot, 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 fruit 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 even a combination of mixed berries. Of course, stone fruits such as apricot, plums, peaches, and nectarines, are also the perfect candidates for crumbles.
• By the way, a crumble bar is a great way to take these fruit crumbles to family and friends when you visit.

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Ingredients and substitutes

• Raspberries - Today I am using fresh, and yet you can also use frozen. If you use frozen you can keep the amount of sugar 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. If you use salted butter that’s fine. Just omit salt in the recipe. Margarine or veg shortening works as well, and 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 –There are so many flavors you can add. Like pumpkin spice or gingerbread spice, cinnamon, and nutmeg. I admit that when it comes to crumble, I often prefer the fruit to shine. So I usually add just a pinch of cinnamon and a grating of nutmeg.

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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 until you have a combination of small and large breadcrumb consistency. 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.

Tips for success

• Fruit - you can use fresh or frozen raspberries. If using frozen make sure to thaw well, then drain excess moisture so the crumble does not become soupy. 
• The perfect crumble topping is in the ratio of flour, sugar, and butter - 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 it syrupy goodness. Then a few minutes in the oven will help crisp the streusel topping as well.

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Frequently asked questions

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Printable Recipe