Raspberry Crumble
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Posted: 06/09/24
Updated: 06/10/24
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Classic Raspberry Crumble is bursting with fresh, ripe raspberries topped with a crumble topping. The mixture of sweet and tangy is irresistible in this easy summer dessert recipe. Serve it warm with a scoop of vanilla ice cream.
Apple crumble is one of my most favorite comfort food desserts, and this raspberry crumble is up there with it! The sugary, sweet, and slightly tart filling is just the best combination of flavors ever. It’s a classic dessert for a reason and will be perfect for any party or special occasion.
My favorite thing about a good crumble dessert is that you can’t really mess them up. It’s a lot like like a tasty dump cake. You just kind of throw ingredients together and bake it to gooey perfection! Easy dessert like these really do make life so much easier. If you’re in need a of quick sweet treat that can be thrown together with minimal effort, then learn to make this yummy raspberry crumble.
Why You’ll Love this Raspberry Crumble
- You can finish this easy raspberry crumble recipe in just over half an hour. It’s a really quick and easy recipe to make in a pinch.
- Many of the ingredients for this crumble are pantry staples that you likely already have. If there’s some raspberries in your freezer, then you can just make this dessert at the drop of a hat!
- Raspberry crumble is a great make-ahead dessert since it stores and reheats really well. There’s nothing quite like a warm serving of crumble with a cup of coffee!
Ingredients for Raspberry Crumble with Oats
- Frozen raspberries – Feel free to use fresh raspberries if you prefer! But I’ve found that frozen raspberries work perfectly fine and their flavor is just as amazing.
- Old fashioned oats – Use old fashioned rolled oats to make the perfect crumbly topping for this raspberry crumble.
- All purpose flour – Flour will help give structure to the crumble topping.
- Light brown sugar – You’ll use brown sugar in both the raspberry filling and the topping. The warm sugary flavor makes this dessert irresistibly delicious!
- Salted butter – The salt in salted butter helps bring a nice balance to the sweet ingredients in this recipe. If you use unsalted butter, add a pinch of salt to the mix.
- Cornstarch – Cornstarch acts as a thickening agent to make the raspberry filling perfectly gooey.
- Pumpkin pie spice – You can either use a store bought pumpkin pie spice or make your own homemade pumpkin pie spice!
- Fresh lemon juice – For the best flavor, I recommend using fresh squeezed lemon juice instead of store-bought bottled lemon juice.
- Vanilla extract – A little vanilla extract adds a lovely depth of flavor to your raspberry crumble.
Helpful Tools
How to Make Raspberry Crumble
Begin by preheating the oven to 350 degrees Fahrenheit and then grease a 9 inch pie dish with non stick spray and set it aside.
Then carefully mix the raspberries, ½ cup of brown sugar, cornstarch, lemon juice and vanilla with a rubber spatula in a medium mixing bowl. Pour the raspberry mixture into the previously prepared pie dish.
In a separate mixing bowl, mix together the oats, flour, pumpkin pie spice and remaining brown sugar.
You can either pour the dry ingredients into a food processor to work the butter in, or use a fork or your fingers. Work the butter into the dry ingredients until the mixture becomes crumbly.
Sprinkle the crumble topping evenly over the raspberry filling.
Place the unbaked raspberry crumble into the oven and bake for 30-35 minutes until the topping is golden brown and the filling is bubbly.
Remove the crumble from the oven and allow it to cool for a few minutes. Serve warm with ice cream or on its own!
How to Store Leftover Raspberry Crumble
You can either store leftovers of this easy raspberry crumble recipe in the pie dish or in an airtight container. If you keep it in the pie dish, be sure to cover it really tightly in plastic wrap. It can be stored at room temperature for about 5 days.
This simple dessert can also be frozen! Transfer leftovers to an airtight container or wrap in plastic wrap. Freeze for up to 3 months.
How do you thicken fruit for a crumble?
To make a thick and gooey filling in your crumble, it is important that you use a thickener like cornstarch. If you don’t have that on hand, tapioca flour and xanthan gum are two great substitutes. Even simply using some flour can help to thicken the fruit mixture!
Do I need to put baking powder in my crumble topping?
For this simple raspberry crumble recipe, you do not need to use baking powder in the topping. It gets perfectly crisp and crumbly as is since the filling isn’t very liquidy.
Pro Tips for the Best Raspberry Crumble with Oats
- If you don’t have a pie dish, you can use an 8×8 baking dish since it holds about the same amount. You could also double the recipe and use a 9×13 inch dish, though the crumble may end up a little thin.
- For the most delicious results, serve warm raspberry crumble with cold vanilla ice cream or homemade whipped cream.
- Make sure that you carefully measure out the ingredients for the topping so it is the right consistency. Otherwise, it could be too dry or too wet.
This yummy raspberry crisp recipe is such a fun thing to have in your back pocket. You’ll use it more times than you can count because it really is perfect for any and every occasion!
More Fruit Desserts You’ll Love
- Crumble Peach Cheesecake Bars are creamy, fruity, sweet and absolutely irresistible!
- Make Easy Strawberry Pie as a refreshing and fruity summer time dessert. It’s so tasty and is always a crowd hit!
- Everybody needs a go-to recipe for Blueberry Muffins and this one is it!
- No Bake Blueberry Cheesecake is just as good as a cheesecake that’s been baked in the oven.
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Raspberry Crumble
Sweet and tangy Raspberry Crumble is the perfect summer dessert that's easy to make. Serve it warm with a scoop of vanilla ice cream.
Ingredients
- 4 cups frozen raspberries thawed and patted dry
- 1 cup light brown sugar packed and divided
- 1 Tablespoon cornstarch
- 1 Tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1 ½ cups old fashioned oats
- ½ cup all purpose flour
- 1 teaspoon pumpkin pie spice
- ½ cup cold salted butter (1 stick), cut into small pieces
Instructions
- Preheat the oven to 350 degrees Fahrenheit and spray a 9 inch pie dish with non-stick baking spray, set aside.
- In a medium bowl, using a rubber spatula, carefully mix the raspberries, ½ cup of brown sugar, cornstarch, lemon juice and vanilla.
- Pour the raspberry mixture into the prepared pie dish.
- In a separate large bowl, mix the oats, flour, remaining ½ cup of brown sugar and pumpkin pie spice.
- Using a food processor, fork, or your fingers, work the butter into the dry ingredients until the mixture becomes crumbly.
- Sprinkle the crumble topping evenly over the raspberry filling in the pie dish.
- Place the pie dish in the preheated oven at 350 degrees Fahrenheit and bake for about 30-35 minutes, or until the topping is golden brown and the raspberry filling is bubbling around the edges.
- Remove the crumble from the oven and let it cool for a few minutes before serving.
- Best served warm with ice cream or on its own for a morning treat.
Tips
You can either store leftovers of this easy raspberry crumble recipe in the pie dish or in an airtight container. If you keep it in the pie dish, be sure to cover it really tightly in plastic wrap. It can be stored at room temperature for about 5 days.
This simple dessert can also be frozen! Transfer leftovers to an airtight container or wrap in plastic wrap. Freeze for up to 3 months.
Nutrition Information
Calories: 440kcal (22%), Carbohydrates: 69g (23%), Protein: 5g (10%), Fat: 17g (26%), Saturated Fat: 10g (63%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 41mg (14%), Sodium: 135mg (6%), Potassium: 264mg (8%), Fiber: 8g (33%), Sugar: 40g (44%), Vitamin A: 500IU (10%), Vitamin C: 22mg (27%), Calcium: 70mg (7%), Iron: 2mg (11%)
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