Description
A simple and delicious raspberry crumble dessert featuring a juicy, sweet-tart raspberry filling topped with a buttery, crunchy crumble. Perfect as a comforting treat any time of year.
Ingredients
4 cups fresh or frozen raspberries
1/3 cup granulated sugar
1 tbsp cornstarch (or arrowroot powder)
1 tsp lemon juice
Optional: 1 tsp vanilla extract
3/4 cup all-purpose flour
1/3 cup rolled oats
1/2 cup brown sugar
1/2 tsp cinnamon
1/2 cup cold butter, cut into cubes
Optional: 1/3 cup chopped pecans or almonds
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the raspberries, granulated sugar, cornstarch, lemon juice, and vanilla extract (if using). Pour this mixture into a greased baking dish.
- In another bowl, combine the flour, rolled oats, brown sugar, and cinnamon. Cut in the cold butter cubes until the mixture becomes crumbly. Stir in nuts if using.
- Evenly sprinkle the crumble topping over the raspberry filling.
- Bake for 30 to 35 minutes, or until the topping is golden and the berry filling is bubbly.
- Let it cool slightly before serving warm.
Notes
Frozen raspberries work well; thaw and drain excess liquid before use to avoid sogginess.
Arrowroot powder or tapioca starch can substitute cornstarch as a thickener.
The crumble topping can be made without oats by increasing flour and adding more cinnamon or nuts.
For a gluten-free version, swap all-purpose flour with a gluten-free baking blend.
Leftovers store in an airtight container in the fridge up to 3 days; reheat in microwave or oven to restore crispness.
Optional additions: nuts for crunch, vanilla extract for flavor, or spices like nutmeg for richness.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: approx. 300 kcal
- Sugar: 20g
- Sodium: 60mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 30mg
