I can never resist a bubbling raspberry crumble with its juicy berry filling and golden, buttery topping. This is the kind of simple dessert that disappears fast, no matter where I serve it.

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I’m obsessed with this Raspberry Crumble because it hits that sweet-tart spot without trying too hard. The raspberries get jammy and bold, the rolled oats bring that crumbly bite I keep picking at straight from the pan.

I love it for family get-togethers, friend nights, potlucks, or when I need a midday dessert that doesn’t feel fussy. But honestly, I don’t need a reason.

Just a spoon and maybe a little patience before I steal the corner piece. Bright, messy, buttery, and impossible for me to leave alone.

And that crunchy top against the juicy filling? Total weakness every time.

Ingredients

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Raspberries bring that bright, jammy tang you’ll want in every bite.
Granulated sugar keeps the berries sweet, but not candy-level sweet.
Cornstarch helps the filling thicken so it’s not a runny mess.
Lemon juice wakes everything up and makes the berries taste fresher.
Flour gives the crumble topping its soft, cookie-like body.
Rolled oats add chewy crunch, which is basically the best part.
Brown sugar makes the topping cozy, caramel-y, and a little deeper.
Cinnamon adds warmth without making it taste like holiday overload.
Salt balances the sweetness, because dessert still needs a tiny reality check.
Cold butter makes those crumbly, golden chunks everyone fights over.
Plus, vanilla adds a soft bakery vibe if you’re feeling it.

Ingredient Quantities

4 cups fresh or frozen raspberries

1/2 cup granulated sugar

2 tablespoons cornstarch

1 tablespoon fresh lemon juice

1 cup all purpose flour

3/4 cup old fashioned rolled oats

1/2 cup packed light brown sugar

2 tablespoons granulated sugar (for topping)

1/2 teaspoon ground cinnamon

1/4 teaspoon fine salt

1/2 cup (1 stick) cold unsalted butter, cubed

1 teaspoon vanilla extract (optional)

How to Make this

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1. Preheat oven to 375 F and lightly grease an 8×8 inch or 9 inch baking dish.

2. In a large bowl combine 4 cups raspberries, 1/2 cup granulated sugar, 2 tablespoons cornstarch, and 1 tablespoon lemon juice; add 1 teaspoon vanilla extract if using and gently toss until berries are evenly coated.

3. Transfer the raspberry mixture to the prepared baking dish and spread into an even layer.

4. In a separate bowl stir together 1 cup all purpose flour, 3/4 cup rolled oats, 1/2 cup packed light brown sugar, 2 tablespoons granulated sugar, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon fine salt.

5. Add 1/2 cup cold cubed unsalted butter to the dry mixture and cut it in with a pastry cutter or your fingers until the mixture resembles coarse crumbs with some pea sized pieces.

6. Evenly sprinkle the crumble topping over the raspberries, patting lightly to cover any exposed fruit.

7. Bake for 30 to 35 minutes or until the topping is golden brown and the raspberry filling is bubbling around the edges.

8. Remove from the oven and let rest for 10 to 15 minutes to thicken slightly.

9. Serve warm on its own or with vanilla ice cream or whipped cream.

Equipment Needed

1. Oven set to 375 F
2. 8×8 or 9 inch baking dish
3. Large mixing bowl and medium mixing bowl
4. Measuring cups and spoons
5. Pastry cutter or fork
6. Rubber spatula or wooden spoon
7. Sharp knife and small cutting board (for cubing butter)
8. Baking sheet or ovenproof tray (to catch any drips)

FAQ

Can I use frozen raspberries instead of fresh? Yes. Use them frozen straight from the bag and add 5 to 10 extra minutes of baking time if the filling is very cold; do not thaw first or the filling can become too watery.

How do I prevent a soggy bottom? Toss the berries with the cornstarch, sugar and lemon juice to thicken the juices, bake until the filling is bubbling around the edges and let the crumble rest 10 to 15 minutes before serving so the filling sets.

Can I make the crumble ahead? Yes. Assemble the crumble and refrigerate up to 24 hours before baking, or bake fully and reheat at 350 F for 15 to 20 minutes until warmed through.

How do I make it gluten free? Substitute a 1 to 1 gluten free flour blend for the all purpose flour and use certified gluten free oats.

What can I substitute for butter to make it dairy free? Use cold coconut oil or a vegan butter substitute measured 1 to 1 with the butter; texture will be slightly different but still crisp and tasty.

How should I serve it and how long does it keep? Serve warm with vanilla ice cream or whipped cream. Store covered in the refrigerator up to 3 days and reheat in a 350 F oven until hot.

Raspberry Crumble Recipe Substitutions and Variations

Raspberries: fresh or frozen blackberries, blueberries, or a mixed berry blend; chopped peeled peaches or plums for a stone fruit crumble; thawed frozen cherries (reduce sugar slightly).
Cornstarch: arrowroot powder (use 1:1), tapioca starch (use 1:1), or all purpose flour (use about 2 tablespoons flour per 1 tablespoon cornstarch).
All purpose flour (topping): 1-to-1 gluten free baking blend, whole wheat pastry flour (slightly denser, use same amount), or almond flour (gives a nuttier, more crumbly texture; may need slightly less).
Cold unsalted butter: cold coconut oil (solid), cold vegan butter or margarine (use same amount), or chilled ghee (for a richer, slightly nutty flavor).

Pro Tips

– If using frozen raspberries, do not thaw them first. Toss them straight from the freezer with the sugar and cornstarch so they do not turn to mush. They will release less water that way and the filling will be clearer and more vibrant.

– Taste the fruit mixture before baking and adjust sweetness if needed. Raspberries vary in tartness, so add an extra tablespoon of sugar if super tart, or skip the extra sugar if they are very sweet. The lemon juice brightens flavor but does not make it more sour once baked.

– Keep the butter very cold while cutting the topping. Little cold pea sized bits of butter create the best crunch and pockets of golden color as they melt. If the kitchen is warm, pop the bowl in the fridge for 10 minutes before scattering it over the berries.

– After baking let the crisp rest at least 10 minutes so the filling sets up. If you want the topping even crisper after resting, pop it back in a 350 F oven for 5 to 7 minutes or briefly under the broiler while watching closely.

Raspberry Crumble Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I can never resist a bubbling raspberry crumble with its juicy berry filling and golden, buttery topping. This is the kind of simple dessert that disappears fast, no matter where I serve it.

Servings

servings

Calories

347

kcal

Equipment: 1. Oven set to 375 F
2. 8×8 or 9 inch baking dish
3. Large mixing bowl and medium mixing bowl
4. Measuring cups and spoons
5. Pastry cutter or fork
6. Rubber spatula or wooden spoon
7. Sharp knife and small cutting board (for cubing butter)
8. Baking sheet or ovenproof tray (to catch any drips)

Ingredients

4 cups fresh or frozen raspberries
1/2 cup granulated sugar
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
1 cup all purpose flour
3/4 cup old fashioned rolled oats
1/2 cup packed light brown sugar
2 tablespoons granulated sugar (for topping)
1/2 teaspoon ground cinnamon
1/4 teaspoon fine salt
1/2 cup (1 stick) cold unsalted butter, cubed
1 teaspoon vanilla extract (optional)

Directions

Preheat oven to 375 F and lightly grease an 8×8 inch or 9 inch baking dish.
In a large bowl combine 4 cups raspberries, 1/2 cup granulated sugar, 2 tablespoons cornstarch, and 1 tablespoon lemon juice; add 1 teaspoon vanilla extract if using and gently toss until berries are evenly coated.
Transfer the raspberry mixture to the prepared baking dish and spread into an even layer.
In a separate bowl stir together 1 cup all purpose flour, 3/4 cup rolled oats, 1/2 cup packed light brown sugar, 2 tablespoons granulated sugar, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon fine salt.
Add 1/2 cup cold cubed unsalted butter to the dry mixture and cut it in with a pastry cutter or your fingers until the mixture resembles coarse crumbs with some pea sized pieces.
Evenly sprinkle the crumble topping over the raspberries, patting lightly to cover any exposed fruit.
Bake for 30 to 35 minutes or until the topping is golden brown and the raspberry filling is bubbling around the edges.
Remove from the oven and let rest for 10 to 15 minutes to thicken slightly.
Serve warm on its own or with vanilla ice cream or whipped cream.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.