Name: Raspberry Crumble
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 cups fresh raspberries (Substitute thawed frozen raspberries if needed.); 1 tablespoon granulated sugar (Optional, for sweetness.); 1 cup all-purpose flour; 1 cup rolled oats (Use old-fashioned rolled oats for best texture.); 1/2 cup brown sugar (Light or dark.); 1/2 cup unsalted butter, melted (For a nuttier flavor, replace 2 tablespoons with browned butter.); 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt

I grew up watching my grandmother scoop warm fruit crumble into bowls on rainy afternoons, and this raspberry crumble brings that exact comfort — bright, tart raspberries under a buttery oat topping that’s crisp at the edges and tender underneath. It’s fast, forgiving, and perfect when raspberries are at their peak or when you want an easy dessert to share after dinner.

Why you’ll love this dish

This raspberry crumble is one of those recipes you’ll come back to: it’s quick, economical, and doesn’t demand fancy equipment. Two cups of fresh raspberries become a jammy, slightly tart filling while the flour-oats-butter mix turns into a textured topping that satisfies both cookie and pie cravings. Make it for a casual family supper, a brunch treat, or when you want a simple dessert that pairs beautifully with coffee.

“A tiny pan of pure, bright comfort — the topping is perfectly crisp and the raspberries sing.” — a happy tester

If you like fruity crumbles, you might also enjoy riffs like these Mini Blueberry Crumbles for single-serve treats.

How this recipe comes together

Step-by-step overview:

Toss fresh raspberries (optionally with a touch of sugar) into an 8×8 pan.
Mix the dry crumble components — flour, oats, brown sugar, cinnamon, salt.
Stir in melted butter until the mix forms coarse crumbs.
Scatter the crumble over the berries and bake until the top is golden and the filling bubbles.

This short chain of steps means you can go from bowl to oven in about 10 minutes of active time.

What you’ll need

Key ingredients:

2 cups fresh raspberries (substitute thawed frozen raspberries if needed)
1 cup all-purpose flour
1 cup rolled oats (old-fashioned)
1/2 cup brown sugar (light or dark)
1/2 cup unsalted butter, melted
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

Notes: For nuttier flavor, swap half the oats for chopped almonds or pecans. If you’d like a slightly richer topping, replace 2 tablespoons of the butter with browned butter. If you’re planning a weekend bake with enriched dough, consider pairing alongside a loaf like this Raspberry Swirl Brioche Loaf for a berry-forward spread.

Directions to follow

Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking dish with butter or nonstick spray.
Place the raspberries in a bowl and gently toss with 1 tablespoon of granulated sugar if you prefer a sweeter filling. Spread them evenly in the prepared dish.
In a separate bowl, combine the flour, rolled oats, brown sugar, cinnamon, and salt. Whisk briefly to distribute the spices.
Pour the melted butter over the dry mixture. Stir with a fork until you get coarse crumbs; some bigger clusters are good — they crisp up nicely.
Evenly sprinkle the crumble mixture over the raspberries, covering them completely.
Bake for 25–30 minutes. The topping should be golden brown and the filling should be bubbling at the edges. A longer bake by 3–5 minutes gives a deeper caramelization.
Remove from the oven and let cool for 5–10 minutes before serving so the filling sets slightly.

If you like experimenting with textures, try the crumble method used in this brioche reference for layering ideas: raspberry brioche loaf technique.

Best ways to enjoy it

Serve it warm in shallow bowls. Top with:

Vanilla ice cream for classic contrast.
A dollop of lightly sweetened whipped cream or crème fraîche for tang.
Toasted almonds or a drizzle of honey for extra crunch and shine.

Pair with strong coffee, a late-harvest Riesling, or a simple cup of black tea. For a casual brunch spread, serve alongside buttered toast and fresh yogurt.

Storage and reheating tips

Refrigerator: Store covered in the baking dish or transfer to an airtight container for up to 3–4 days.
Reheat: Warm individual portions in the microwave for 20–40 seconds, or reheat the whole dish at 300°F (150°C) for 10–15 minutes until warm throughout. If you want to refresh the topping, bake uncovered so it crisps again.
Freezing: Freeze baked crumble (cool completely) in an airtight container for up to 2 months. Thaw overnight in the fridge and re-crisp in a 325°F oven for 10–15 minutes. For unbaked crumble, assemble and freeze, then add a few extra minutes to the bake time.

Always let the crumble cool before covering tightly to avoid sogginess from trapped steam.

Helpful cooking tips

Use old-fashioned rolled oats for the best texture; instant oats will make the topping too fine.
Don’t overmix after adding butter — you want coarse crumbs, not a paste.
If your berries are very tart, a tablespoon or two of sugar in the filling helps balance acidity. Taste before baking if you’re unsure.
For even cooking, spread the crumble in an even layer and rotate the pan halfway through baking.

For a quick, single-serve approach and portion ideas, see how other bakers scale down fruit crumbles in Blueberry Crumble Bars.

Creative twists

Mixed Berry: Swap half the raspberries for blueberries or blackberries.
Citrus lift: Add a teaspoon of lemon zest to the filling for brightness.
Gluten-free: Replace all-purpose flour with a 1:1 gluten-free flour blend.
Vegan: Use coconut oil or a vegan butter substitute melted in place of butter.
Streusel upgrade: Fold 1/4 cup chopped nuts and a pinch of cardamom into the topping for depth.

Helpful answers

Q: Can I use frozen raspberries?
A: Yes. Use thawed and drained frozen raspberries. Pat dry to remove excess moisture and expect a slightly softer filling; you may also add a teaspoon of cornstarch to help thicken.

Q: How long does this take from start to finish?
A: Active prep is about 10 minutes; baking is 25–30 minutes. Plan for roughly 40 minutes total including brief cooling.

Q: Can I make this ahead?
A: You can assemble and refrigerate the unbaked crumble for up to 24 hours; bake directly from the fridge, adding a few extra minutes if needed.

Q: My topping looks pale but the edges are bubbling — is it done?
A: If the edges are bubbling and the center is hot, it’s safe. If you want a browner top, move the dish under a broiler for 1–2 minutes while watching closely.

Q: Any allergy-friendly swaps for nuts and dairy?
A: For nut-free, omit nuts and use extra oats. For dairy-free, use a vegan butter or coconut oil in the topping.

Conclusion

Raspberry crumble is one of those unfussy desserts that delivers big on flavor with minimal effort — ideal for weeknights, potlucks, or a cozy weekend treat. For a portable twist on the concept try the Raspberry Crumble Bars Recipe – Pinch of Yum, or compare another home-style take at Raspberry Crumble – The Country Cook.