It’s hard to resist the hot pink beauty of fresh raspberries when they’re in season. Tart, intensely fruity and even subtly floral, raspberry’s unique flavor shouldn’t be masked under a ton of heavy ingredients. That’s why we love baking these berries in our raspberry crumble.
A thick layer of fresh, soft-baked, jammy raspberries is topped simply with a buttery crumble that only enhances the raspberry’s special flavor profile. Make the most of your berry haul by learning how to make raspberry crumble—it’s so delicious that it’ll become a summer staple in your house year after year.
Raspberry Crumble Ingredients
Raspberries: You’ll need 6 cups fresh raspberries, equating to 3 pints. Wash the berries gently right before using them, avoiding the common berry mistake of washing them as soon as you buy them. That will make the berries go bad more quickly!
Sugar: We sweeten this raspberry crumble filling and topping with granulated sugar. Feel free to use brown sugar if that’s all you have in your pantry and you want to save a trip to the store.
Cornstarch: We thicken the filling with a bit of cornstarch. Without it, the filling would be a runny, soupy mess, so don’t skip this ingredient!
All-purpose flour: We’ve found that the best type of flour for a crumble or streusel topping is all-purpose flour for its structure and softness.
Cinnamon: Sweet, cozy cinnamon warms up the flavor of the raspberry crumble topping.
Butter: You’ll need 1-1/3 sticks of butter for the topping. Cube up the butter and stick it in the fridge so it stays nice and cold until you’re ready for it.
Directions
Step 1: Make the raspberry base
Preheat the oven to 375°F. Place the raspberries in a large bowl, and sprinkle them with 1/3 cup sugar and the cornstarch. Toss everything together gently to coat. Transfer the raspberry mixture to a greased 2-1/2-quart baking dish and evenly spread the mixture to all four corners and edges.
Step 2: Add the crumble topping
Combine the all-purpose flour, 1-1/2 cups sugar, cinnamon and salt. Cut in the butter until it’s crumbly. Sprinkle the topping evenly over the berries.
Step 3: Bake and serve
Bake the raspberry crumble, uncovered, until the filling is bubbly and the topping is lightly browned, 45 to 50 minutes. Serve the crumble warm.
Editor’s Tip: We love this recipe with a scoop of ice cream or a dollop of homemade whipped cream on top!
Recipe Variations
Use your favorite fruit: Like any crumble recipe, this raspberry crumble is highly adaptable. So adaptable that you can really use any fruit in place of the raspberries or add another fruit to the mix. Just make sure to reduce the amount of raspberries and make up for it with the other fruit. For example, if you want to make a raspberry-blueberry crumble, use 3 cups raspberries and 3 cups blueberries instead of 6 cups raspberries.
Add nuts: Toss nuts into the topping for extra crunch. Almonds, pecans and hazelnuts are best with raspberries.
Create more flavor: Introduce new flavors like clove and ginger into this raspberry crumble. Splash vanilla extract into the filling for a blooming, floral-sweet flavor.
How to Store Raspberry Crumble
Store your raspberry crumble leftovers in the fridge for up to four days. You can either wrap the pan in storage wrap or transfer the leftovers to an airtight container. Just make sure the crumble has cooled to room temp before storing it.
Can you freeze raspberry crumble?
Yes, you can freeze a baked raspberry crumble. Once the crumble has cooled completely to room temperature, cover the pan with storage wrap and a layer of aluminum foil, or transfer the crumble to an airtight container. Freeze the raspberry crumble for up to one month. Thaw it overnight in the fridge.
Raspberry Crumble Tips
Can you use frozen raspberries instead of fresh ones?
Yes, you can certainly use frozen raspberries instead of fresh. Just thaw the raspberries and drain the excess liquid before using.
Can you bake this raspberry crumble in a different pan?
Yes, if you’re looking for how to make raspberry crumble in a special way for a dinner party dessert, bake it in four greased 7-ounce ramekins so each person has their own serving.
Raspberry Crumble
Prep Time
10 min
Cook Time
45 min
Yield
12 servings.
Ingredients
6 cups fresh raspberries1/3 cup sugar1 tablespoon cornstarchTOPPING:1-1/2 cups all-purpose flour1-1/2 cups sugar1 teaspoon ground cinnamon Dash salt2/3 cup cold butter
Directions
Preheat oven to 375°. Place raspberries berries in a large bowl; sprinkle with sugar and cornstarch. Toss gently to coat. Transfer to a greased 2-1/2-qt. baking dish. Combine flour, sugar, cinnamon and salt; cut in butter until crumbly. Sprinkle over berries. Bake, uncovered, until filling is bubbly and topping is lightly browned, 45-50 minutes. Serve warm.
Nutrition Facts
3/4 cup: 302 calories, 11g fat (7g saturated fat), 27mg cholesterol, 95mg sodium, 51g carbohydrate (34g sugars, 5g fiber), 2g protein.
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