Easy Raspberry Crumble aka Classic Raspberry Crumbles
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.
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 Servings
- 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
- 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
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.
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.
Calories: 425kcal | Carbohydrates: 62g | Protein: 6g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 105mg | Potassium: 233mg | Fiber: 5g | Sugar: 38g | Vitamin A: 6.1% | Vitamin C: 15.5% | Calcium: 7.9% | Iron: 11.5%