Raspberry Crumble Recipe
There is nothing more delicious in summer than crumbles with seasonal fresh berries. This simple, easy and effortless recipe for a raspberry crumble takes five minutes to prepare and 30 minutes to bake. And you can serve this warm or cold on its own or with whipped cream. Also, try it with a scoop of ice cream for that indulgent treat.
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.
About this raspberry crumble
Look at the crumble below. Thick and tart, yet sweet and chewy, fruit syrup. Topped with crisp buttery bits of crumble. A spoonful of that syrupy fruit combined with the crispy crumble that just bursts in the mouth. This is a dessert you are not going to share. I know I don’t.
What is the difference between cobbler and Crumble?
Both are baked fruit desserts. A cobbler uses dollops of biscuit dough or pie dough topping, which often when baked looks very similar to a cobblestone. 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 also both baked fruit desserts and both use a streusel topping made with butter, sugar, and flour. And yet, a crumble uses an addition of nuts while crips use rolled oats. These oats become crisp and flaky when
How to make the perfect crumble topping?
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.
Let’s talk Ingredients and Substitutes (Save/Pin)
- 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, which when combined with the cinnamon or nutmeg is an absolute luxury.
- 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. Since margarine has a bit more liquid so you may need to use a tad less. While vegetable shorting will make the crumble topping crisper.
- 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 in your recipes. It makes a huge difference in flavor. I like to make a homemade vanilla extract or homemade vanilla bean paste. In desserts like this, I will often also use my homemade 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.
Useful Tips & Tools
- Baking Dish.
- Food Processoror Bowl.
- Chopping Board.
- Pot.
- You can bake this as one crumble in a single Baking Dish or into four individual servings baked in individual ramekins.
- Also, the pastry blender is a great tool to have if you plan to make crumble often by hand.
- I love using my food processor. It takes minutes, and the butter is evenly distributed giving you a nice uniform bread crumb consistency.
- A Bowl to mix the fruit and ingredients together.
Recipe – Easy Raspberry Crumble (Save/Pin)
Ingredients
Fruit Base
- 270 grams raspberries (1/2 lb)
- 1 tbsp lemon juice
- 60 grams brown sugar (1/4 cup)
- 50 grams white sugar (1/4 cup)
- 1 tbsp cornstarch/cornflour
- 1/4 tsp salt
- 1 tbsp unsalted butter
Crumble mix
- 120 grams all-purpose flour (1 cup)
- 4 tbsp light brown sugar
- 4 tbsp sugar
- 56 grams unsalted Butter (1/4 cup)
- 1 tsp vanilla
- 1 tsp spice mix (cinnamon, gingerbread)
- 1/4 tsp fresh grated nutmeg
- 100 grams almond meal or rolled oats (1 cup)
Methods
Prepare Blackberries
- Wash raspberries if using fresh – drain and pat dry, so you don’t have excess water.
- Add sugars, lemon juice and set aside.
Prepare Crumble mix
- Chop chilled butter into cubes.
- In a food processor bowl – add flour, nuts/oats sugar, salt, vanilla, spice, and butter.
- Pulse a few times – until crumbly but not too much.
- Keep the bowl in the fridge to stay cold if necessary.
Assemble
- Preheat the oven to 170 C / 340 F.
- Add raspberries, sugar and cornstarch – stir to combine.
- Grease the bottom of a baking dish or ramekin with butter.
- Pour fruit mixture into the baking bowl.
- Top with the crumble topping generously.
- Bake in a preheated oven for about 30 to 35 minutes.
- The high will be golden and be bubbling.
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.
How can I reheat the raspberry crumble?
Just 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.
Can I store extra crumble mix?
Yes, you can store any extra crumble mix well wrapped in a freezer bag (to prevent ice crystal) for up to 3 months.
Why did my crumble topping melt when baked?
It is very tempting to add more butter in the crumble topping, but too much butter will blend the mixture of flour and sugar. Creating the perfect crumb with flour and sugar requires that you do not add too much butter. Ideally, a ratio of 1:1:2 works best – One part butter: one part sugar: two parts flour.
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Easy Raspberry Crumble aka Classic Raspberry Crumbles
Ingredients
Fruit Base
- 270 grams Raspberries
- 1 tbsp Lemon juice
- 60 grams Light brown sugar
- 50 grams White sugar
- 1 tbsp Cornstarch/cornflour
- 1/4 tsp Salt
- 1 tbsp Unsalted butter
Crumble mix
- 120 grams All-purpose flour
- 4 tbsp Light brown sugar
- 4 tbsp Sugar
- 56 grams Unsalted Butter
- 1 tsp Vanilla
- 1 tsp Spice mix cinnamon, gingerbread
- 1/4 tsp Fresh grated nutmeg
- 50 grams Almond meal or rolled oats
Instructions
Prepare Blackberries
- Wash raspberries if using fresh – drain and pat dry, so you don’t have excess water.
- Add sugars, lemon juice and set aside.
Prepare Crumble mix
- Chop chilled butter into cubes.
- In a food processor bowl – add flour, nuts/oats sugar, salt, vanilla, spice, and butter.
- Pulse a few times – until crumbly but not too much.
- Keep the bowl in the fridge to stay cold if necessary.
Assemble
- Preheat the oven to 170 C / 340 F.
- Add raspberries, sugar, and cornstarch – stir to combine.
- Grease the bottom of a baking dish or ramekin with butter.
- Pour fruit mixture into the baking bowl.
- Top with the crumble topping generously.
- Bake in a preheated oven for about 30 to 35 minutes.
- The high will be golden and be bubbling.
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cheflolaskitchen
My family has always loved fruit desserts, Thanks for this one Veena!
Veena Azmanov
Us too – Thanks
kim
Loving this yummy crumble pie! It’s not very often that you see a raspberry crumble and it’s one of my favorite fruits!
Veena Azmanov
Thank you, Kim. I hope you try this
Annie
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!
Veena Azmanov
Thank you, Annie. We love fruit crumble too. Raspberry is so delicious
Neli Howard
Wow the crumble looks soooooooooooo delicious and I am really tempted. Drooling!! YUM cannot wait to make this!!
Veena Azmanov
Thank you, Neli. I hope you try it.
Danielle Wolter
I have to make this this summer. it sounds just incredible with the delicious buttery topping. crumbles are just the best!
Veena Azmanov
Me too. Thank you, Danielle.