Can I make Raspberry Crumble ahead of time?

Yes, Raspberry Crumble can be prepared in advance. Assemble the dessert, cover it tightly, and refrigerate it for up to 24 hours before baking. You can also bake it ahead and reheat portions as needed.

Should I thaw frozen raspberries before making Raspberry Crumble?

No, frozen raspberries do not need to be thawed. Add them directly to the filling mixture. Since frozen berries release extra moisture, you may want to add a little more cornstarch to ensure the filling thickens properly.

How long does Raspberry Crumble last in the refrigerator?

Stored in an airtight container, Raspberry Crumble will stay fresh in the refrigerator for up to 4 days. Reheat individual servings in the microwave or warm the entire dish in the oven before serving.

Best Raspberry Crumble Recipe for Easy Comfort

Description

This Raspberry Crumble features juicy tart raspberries baked beneath a buttery oat crumble topping. Easy to prepare and perfect for any occasion, this comforting dessert is delicious served warm with ice cream or whipped cream.

Ingredients

Scale

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

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Instructions

Preheat oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish.
In a large bowl, combine raspberries, granulated sugar, lemon juice, vanilla extract, cornstarch, and 2 tablespoons flour. Toss gently to coat.
Transfer the raspberry mixture to the prepared baking dish and spread evenly.
In another bowl, mix 1 cup flour, oats, brown sugar, cinnamon, and salt.
Add cold cubed butter and cut it into the dry ingredients using a pastry cutter or fork until coarse crumbs form.
Sprinkle the crumble topping evenly over the raspberry filling.
Bake for 40 to 50 minutes, or until the topping is golden brown and the filling is bubbling.
If the topping browns too quickly, loosely cover with foil during the final minutes of baking.
Remove from the oven and let the Raspberry Crumble cool for 10 to 15 minutes before serving.
Serve warm on its own or with vanilla ice cream, whipped cream, or custard.

Notes

Frozen raspberries can be used without thawing.
Add an extra tablespoon of cornstarch when using frozen berries to absorb excess moisture.
Use cold butter for the crispiest crumble topping.
Allow the crumble to rest before serving so the filling thickens properly.
Store leftovers covered in the refrigerator for up to 4 days.
The unbaked crumble can be assembled and refrigerated up to 24 hours in advance.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 28g
Sodium: 95mg
Fat: 13g
Saturated Fat: 8g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 49g
Fiber: 7g
Protein: 4g
Cholesterol: 30mg