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Raspberry Crumble

A warm and comforting dessert featuring juicy raspberries topped with a crunchy oat crumble, perfect for sharing or savoring solo.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dessert
Cuisine: British
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Raspberry Filling
  • 2 cups fresh raspberries Look for plump, ripe ones for the best flavor
  • 1 tablespoon granulated sugar Adjust based on berry sweetness
For the Crumble Topping
  • 1 cup all-purpose flour If gluten-free, substitute with almond flour
  • 1 cup rolled oats Go for old-fashioned for a chewier texture
  • 1/2 cup brown sugar Light or dark, depending on your preference
  • 1/2 cup unsalted butter, melted Ensure it’s at room temperature for easier mixing
  • 1/2 teaspoon ground cinnamon For warmth and aroma
  • 1/4 teaspoon salt To enhance the flavors

Method
 

Preparation
  1. Preheat your oven to 350 degrees F (175 degrees C).
  2. Grease a small baking dish (about 8 by 8 inches) to ensure a non-stick experience when it’s time to serve.
  3. In the prepared dish, gently toss the fresh raspberries with 1 tablespoon of granulated sugar.
  4. In a separate bowl, mix the all-purpose flour, rolled oats, brown sugar, cinnamon, and salt.
  5. Pour the melted butter over the dry mix and stir until the mixture holds together in coarse crumbs.
  6. Evenly sprinkle the crumble topping over the raspberries.
Baking
  1. Bake in the preheated oven for 25-30 minutes until the topping is golden brown and the berry juices are bubbly.
  2. Allow the crumble to rest for 5-10 minutes before serving.
  3. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Notes

For an even crispier topping, consider broiling the crumble for the last minute of baking. Store leftovers in an airtight container for up to 3-4 days. Frozen raspberry crumble can be stored for up to 3 months.