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