Raspberry Crumble
A quick and comforting dessert featuring warm berries under a crunchy oat topping, perfect for last-minute treats or cozy brunches.
Ingredients
For the filling
- 2 cups fresh raspberries Frozen can work in a pinch; see notes below.
- 1 tablespoon granulated sugar Optional, for sweetness.
For the crumble topping
- 1 cup all-purpose flour
- 1 cup rolled oats Old-fashioned oats give the best texture.
- 1/2 cup brown sugar Light or dark.
- 1/2 cup unsalted butter, melted
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a small baking dish (about 8 x 8 inches).
- In the prepared dish, gently toss the raspberries with a tablespoon of granulated sugar if desired.
- In a separate bowl, combine the flour, rolled oats, brown sugar, cinnamon, and salt.
- Pour the melted butter over the dry mix and stir until the mixture holds together in coarse crumbs.
- Evenly sprinkle the crumble over the raspberries, covering the fruit.
Baking
- Bake for 25-30 minutes until the topping is golden brown and the berry juices bubble at the edges.
- Let the crumble rest for 5-10 minutes so the filling sets, then serve warm with ice cream or whipped cream.
Notes
Refrigerate leftovers in an airtight container for up to 3-4 days. Freeze cooled crumble in an airtight container for up to 3 months. Thaw overnight in the fridge, then reheat as needed.