Raspberry Crumble Dessert is a delightful treat that perfectly balances sweet and tart flavors, making it a favorite among dessert lovers. As I prepare this dish, I can’t help but think about its rich history, which dates back to the traditional British crumble, a comforting dessert that has warmed hearts for generations. The combination of juicy raspberries and a buttery, crumbly topping creates a texture that is simply irresistible.
People adore Raspberry Crumble Dessert not only for its delicious taste but also for its convenience; it’s an easy recipe that can be whipped up in no time, making it perfect for both casual family dinners and special occasions. The vibrant color of the raspberries adds a beautiful touch, making it as pleasing to the eye as it is to the palate. Join me as we dive into this scrumptious recipe that is sure to become a staple in your dessert repertoire!
Ingredients:
- 2 cups fresh raspberries (you can also use frozen, just thaw them first)
- 1 cup granulated sugar, divided
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1/2 cup unsalted butter, melted
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Preparing the Raspberry Filling
First things first, let’s get our raspberry filling ready. This is the heart of our dessert, and it’s super simple to make!
- In a medium mixing bowl, combine the fresh raspberries, 1/2 cup of granulated sugar, lemon juice, cornstarch, and vanilla extract. Gently toss the raspberries to coat them evenly with the sugar and cornstarch mixture. Be careful not to mash the raspberries; we want them to stay whole for that lovely texture.
- Once everything is mixed, let the raspberry mixture sit for about 10-15 minutes. This will allow the sugar to draw out the juices from the raspberries, creating a delicious syrup.
Preparing the Crumble Topping
Now that our raspberry filling is ready, let’s move on to the crumble topping. This is what makes the dessert so delightful and crunchy!
- In a large mixing bowl, combine the flour, rolled oats, remaining 1/2 cup of granulated sugar, ground cinnamon, and salt. Stir these dry ingredients together until they are well mixed.
- Next, pour in the melted butter. Using a fork or your fingers, mix the butter into the dry ingredients until the mixture resembles coarse crumbs. You want some larger clumps for that perfect crumble texture, so don’t overmix!
Assembling the Dessert
With both the raspberry filling and crumble topping ready, it’s time to assemble our dessert!
- Preheat your oven to 350°F (175°C). While the oven is heating, grab a 9×9-inch baking dish or a similar-sized oven-safe dish.
- Pour the raspberry filling into the bottom of the baking dish, spreading it out evenly. Make sure to include all the delicious syrup that has formed!
- Now, sprinkle the crumble topping evenly over the raspberry filling. Make sure to cover the filling completely, as this will create a nice crust when baked.
Baking the Raspberry Crumble
It’s time to bake our dessert and fill the kitchen with that amazing aroma!
- Place the baking dish in the preheated oven and bake for about 30-35 minutes, or until the topping is golden brown and the raspberry filling is bubbling around the edges.
- Once it’s done, remove the dish from the oven and let it cool for at least 10-15 minutes. This cooling time is essential as it allows the filling to set a bit, making it easier to serve.
Serving Suggestions
Now that our raspberry crumble is baked and cooled, it’s time to serve it up!
- Using a spoon, scoop out portions of the crumble and place them in dessert bowls or plates.
- For an extra special touch, serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream on top. The contrast of the warm crumble with the cold ice cream is simply divine!
- If you’re feeling fancy, you can also drizzle a little chocolate sauce or sprinkle some fresh mint leaves on top for garnish.
Storing Leftovers
If you happen to have any leftovers (which is rare because it’s so delicious!), here’s how to store them:
- Allow the raspberry crumble to cool completely before storing.
- Cover the baking dish with plastic wrap or transfer the crumble to an airtight container.
- Store it in the refrigerator for up to 3-4 days. You can reheat individual portions in the microwave for a quick
Conclusion:
In summary, this Raspberry Crumble Dessert is an absolute must-try for anyone who loves a delightful combination of sweet and tart flavors, paired with a satisfying crunch. The vibrant raspberries provide a burst of freshness, while the buttery crumble topping adds a comforting texture that makes each bite irresistible. Whether you’re serving it warm with a scoop of vanilla ice cream or enjoying it chilled with a dollop of whipped cream, this dessert is sure to impress your family and friends. Feel free to get creative with this recipe! You can substitute raspberries with other berries like blueberries or strawberries, or even mix in some chopped nuts for an extra crunch. If you’re looking for a gluten-free option, simply swap out the flour for a gluten-free blend, and you’ll still achieve that delicious crumble topping. I encourage you to give this Raspberry Crumble Dessert a try and make it your own. Once you’ve whipped it up, I’d love to hear about your experience! Share your thoughts, any variations you tried, or even a photo of your creation. Let’s spread the joy of this delightful dessert together! Happy baking! Print
Raspberry Crumble Dessert: A Deliciously Easy Recipe to Satisfy Your Sweet Tooth
- Total Time: 50 minutes
- Yield: 9 servings 1x
Description
This Raspberry Crumble features a sweet and tangy raspberry filling topped with a crunchy oat and flour crumble. It’s a simple yet impressive dessert that’s perfect for any occasion, served warm or at room temperature, and pairs wonderfully with ice cream or whipped cream.
Ingredients
Scale- 2 cups fresh raspberries (or thawed frozen raspberries)
- 1 cup granulated sugar, divided
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1/2 cup unsalted butter, melted
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Instructions
- In a medium mixing bowl, combine the fresh raspberries, 1/2 cup of granulated sugar, lemon juice, cornstarch, and vanilla extract. Gently toss the raspberries to coat them evenly with the sugar and cornstarch mixture, being careful not to mash them.
- Let the raspberry mixture sit for about 10-15 minutes to allow the sugar to draw out the juices, creating a delicious syrup.
- In a large mixing bowl, combine the flour, rolled oats, remaining 1/2 cup of granulated sugar, ground cinnamon, and salt. Stir until well mixed.
- Pour in the melted butter and mix with a fork or your fingers until the mixture resembles coarse crumbs, leaving some larger clumps for texture.
- Preheat your oven to 350°F (175°C).
- Grease a 9×9-inch baking dish with butter or non-stick spray.
- Pour the raspberry filling into the prepared baking dish, spreading it evenly and including all the syrup.
- Sprinkle the crumble topping evenly over the raspberry filling, ensuring complete coverage.
- Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the topping is golden brown and the filling is bubbling around the edges.
- Remove from the oven and let cool for at least 15-20 minutes to allow the filling to set.
- Cut the crumble into squares or rectangles.
- Serve warm or at room temperature, optionally topped with vanilla ice cream or whipped cream.
- Store leftovers in an airtight container in the refrigerator for up to 3 days, reheating individual portions in the microwave if desired.
Notes
- For added flavor, mix in a teaspoon of almond extract with the raspberry filling.
- For a nutty twist, consider adding chopped nuts like almonds or pecans to the crumble topping.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
