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Raspberry Crumble Recipe

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4 from 2 reviews

This homemade Raspberry Crumble is a delightful dessert featuring a sweet and thick raspberry filling topped with a crispy, buttery oat crumble. Easy to prepare and bursting with fruity flavor, it’s perfect for any occasion.

Ingredients

Filling

  • 4 cups frozen raspberries, thawed and patted dry
  • ½ cup light brown sugar, packed
  • 1 tablespoon cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract

Crumble Topping

  • 1 ½ cups old fashioned oats (not quick cooking oats)
  • ½ cup all purpose flour
  • ½ cup light brown sugar, packed
  • 1 teaspoon pumpkin pie spice (or cinnamon or apple pie spice)
  • ½ cup (1 stick) cold salted butter, cut into slices or small pieces

Instructions

  1. Preheat Oven - Preheat your oven to 350°F (177°C). Prepare a 9-inch baking dish by spraying it evenly with a non-stick baking spray that contains flour, then set aside.
  2. Prepare the Filling - In a medium bowl, combine the thawed and patted dry raspberries with ½ cup light brown sugar, cornstarch, fresh lemon juice, and vanilla extract. Gently mix until all ingredients are evenly incorporated.
  3. Assemble Filling - Pour the raspberry mixture evenly into the prepared baking dish, spreading gently to form an even layer.
  4. Make the Crumble Topping - In a separate bowl, mix the old fashioned oats, all purpose flour, remaining ½ cup light brown sugar, and pumpkin pie spice together.
  5. Incorporate Butter - Add the cold, sliced salted butter into the dry mixture. Using a pastry blender, fork, or your fingers, work the butter into the dry ingredients until the mixture forms a crumbly texture with small pea-sized pieces.
  6. Top the Filling - Evenly sprinkle the crumble topping over the raspberry filling, covering it completely.
  7. Bake - Place the baking dish on the middle rack of the oven. Bake for approximately 30-35 minutes or until the topping is a golden brown and the raspberry filling is bubbling around the edges.
  8. Cool and Serve - Remove the crumble from the oven and allow it to cool for a few minutes before serving to let the filling set slightly for optimal flavor and texture.

Notes

  • Use old fashioned oats for a better texture; quick cooking oats will make the crumble less crunchy.
  • Ensure raspberries are well thawed and patted dry to avoid excess liquid in the filling.
  • You can substitute pumpkin pie spice with cinnamon or apple pie spice according to preference.
  • This dessert is delicious served warm with a scoop of vanilla ice cream or a dollop of whipped cream.
  • For a gluten-free version, substitute all purpose flour with a gluten-free flour blend.

Find it online: https://recipeplenty.com/raspberry-crumble-recipe/