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Sweet Raspberry Crumble

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This Sweet Raspberry Crumble combines tart berries with a golden oat topping that bakes up beautifully crisp. Works perfectly with fresh or frozen raspberries, making it an ideal year-round dessert.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Raspberry Filling
  • 4 cups raspberries fresh or frozen
  • 1/2 cup brown sugar
  • 1.5 tbsp cornstarch
  • 1 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1 tsp freshly grated lemon zest
For the Crumble Topping
  • 1.5 cups old fashioned oats
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar packed
  • 1 tsp pumpkin pie spice
  • 10 tbsp unsalted butter chilled and cubed
  • 1/4 tsp fine sea salt

Equipment

  • 8x8 inch or 9x13 inch baking dish
  • Medium bowl
  • Separate mixing bowl
  • Whisk
  • Fork or fingertips for mixing
  • Wire rack

Method
 

  1. Heat your oven to 350°F. Apply a light coating of butter or cooking spray to an 8x8 inch or 9x13 inch baking dish. Have all ingredients measured and ready before you begin.
  2. Add the raspberries, 1/2 cup brown sugar, cornstarch, lemon juice, vanilla extract, and lemon zest to a medium bowl. Toss gently until the berries are fully coated and the cornstarch is well distributed. Pour this mixture into your greased baking dish and level it out evenly.
  3. Whisk together the oats, flour, 1/2 cup packed brown sugar, pumpkin pie spice, and salt in another bowl. Drop in the cold, cubed butter and work it into the dry ingredients using a fork or your fingers until the mixture looks like coarse crumbs with butter pieces about the size of peas scattered throughout.
  4. Scatter the crumble mixture evenly over the raspberry layer, breaking apart any oversized clumps. Avoid pressing it down—leave it loose so it can crisp up properly during baking.
  5. Transfer the dish to your preheated oven and bake for 30 to 35 minutes, watching for a golden-brown topping and fruit that bubbles gently around the sides.
  6. Take the crumble out of the oven and place it on a wire rack to cool for 10 to 15 minutes. This resting period helps the filling thicken up so it stays on your spoon instead of running across the plate. Serve warm with whipped cream or vanilla ice cream.

Notes

This crumble works equally well with fresh or frozen berries—if using frozen, bake them straight from the freezer without thawing to prevent excess liquid. The key to a crispy topping is keeping your butter cold and working quickly, then spreading the mixture loosely over the fruit rather than packing it down. You can assemble the crumble up to a day ahead and refrigerate it unbaked, then bake directly from the fridge when ready. Store leftovers in an airtight container in the refrigerator for up to four days, and reheat individual portions in a 350°F oven for about 10 minutes to restore some crispness. For a gluten-free version, substitute a gluten-free all-purpose flour blend and use certified gluten-free oats.

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