Fresh raspberries are a true delight in season, bursting with a tart, fruity flavor that’s subtly floral. Instead of masking this unique taste with heavy ingredients, we let it shine in our raspberry crumble. This recipe highlights the raspberries’ natural sweetness with a simple yet buttery crumble topping, making it a perfect summer treat you’ll want to make year after year.
Ingredients for Raspberry Crumble:
- Raspberries: Use 6 cups (about 3 pints) of fresh raspberries. Wash them gently right before use to prevent them from spoiling too soon.
- Sugar: We use granulated sugar to sweeten both the filling and the topping. Brown sugar can be used as an alternative if needed.
- Cornstarch: Essential for thickening the raspberry filling and preventing it from becoming runny.
- All-purpose Flour: Provides structure and softness to the crumble topping.
- Cinnamon: Adds a warm, sweet note to the topping.
- Butter: Use 1-1/3 sticks of cold butter, cut into cubes, for a crumbly topping.
Directions:
- Prepare the Raspberry Base:
- Preheat your oven to 375°F. In a large bowl, mix raspberries with 1/3 cup sugar and cornstarch. Gently toss to coat.
- Transfer the mixture to a greased 2-1/2-quart baking dish, spreading it evenly.
- Make the Crumble Topping:
- In a separate bowl, combine flour, 1-1/2 cups sugar, cinnamon, and salt. Cut in the cold butter until the mixture becomes crumbly.
- Sprinkle the topping evenly over the raspberries.
- Bake and Serve:
-
Bake uncovered for 45 to 50 minutes, or until the filling is bubbly and the topping is lightly browned.- Serve warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
Recipe Variations:
- Fruit Mix: Swap raspberries for your favorite fruit or combine with other fruits, such as blueberries. Adjust the quantity of raspberries accordingly.
- Add Nuts: Incorporate nuts like almonds or pecans into the crumble for added crunch.
- Flavor Enhancements: Experiment with spices like clove or ginger, or add vanilla extract for extra flavor.
Storage:
- Refrigeration: Store leftovers in the fridge for up to four days in an airtight container or wrapped pan.
- Freezing: Freeze cooled crumble for up to one month. Thaw overnight in the refrigerator.
Tips:
- Frozen Raspberries: You can use frozen raspberries, but be sure to thaw and drain excess liquid before using.
- Different Pan: For individual servings, bake in four greased 7-ounce ramekins.
Enjoy the bright, tangy flavor of raspberries with a simple, buttery crumble topping that lets the fruit shine!
