Easy Raspberry Crumble
Coooking Temperature: 375°F / 190°C/ Gas Mark 5
Calories: 425kcal
Adjust Servings Here: 4 Servings
Description
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 tablespoon Lemon juice
- ¼ cup (55 g) Light brown sugar
- ¼ cup (50 g) White sugar
- 1 tablespoon Cornstarch/cornflour
- ¼ teaspoon Salt
- 1 tablespoon Unsalted butter
Crumble mix
- 1 cup (125 g) All-purpose flour
- 4 tablespoon (60 g) Light brown sugar
- 4 tablespoon (60 g) Sugar
- ½ cup (113 g) Unsalted Butter
- 1 teaspoon Vanilla extract
- 1 teaspoon Spice mix cinnamon, gingerbread
- ¼ teaspoon Fresh grated nutmeg
- ½ cup (40 g) Almond meal or rolled oats
Instructions
- 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. Making 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.
Recipe Notes
- 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.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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