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Raspberry Crumble

A quick and comforting dessert featuring tart raspberries under a buttery oat topping that’s crisp and tender.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the filling
  • 2 cups fresh raspberries Substitute thawed frozen raspberries if needed.
  • 1 tablespoon granulated sugar Optional, for sweetness.
For the crumble topping
  • 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

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking dish with butter or nonstick spray.
  2. 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.
  3. In a separate bowl, combine the flour, rolled oats, brown sugar, cinnamon, and salt. Whisk briefly to distribute the spices.
  4. Pour the melted butter over the dry mixture. Stir with a fork until you get coarse crumbs; some bigger clusters are good.
  5. Evenly sprinkle the crumble mixture over the raspberries, covering them completely.
Baking
  1. Bake for 25–30 minutes until the topping is golden brown and the filling is bubbling at the edges.
  2. Remove from the oven and let cool for 5–10 minutes before serving.

Notes

Serve warm with vanilla ice cream, whipped cream, toasted almonds, or honey. Store covered in the baking dish for up to 3–4 days. For freezing, cool completely and store in an airtight container for up to 2 months.