Easy Raspberry Crumble: A Delightful Dessert for Every Occasion
Raspberry crumble is an easy and delicious recipe you can enjoy fresh during raspberry season or any time of year with store-bought or frozen raspberries. Use whatever kind of raspberries you have on hand; my favorite is black raspberries.
If you’ve been around our blog for a little while, you’ll know I’m a little obsessed with my crumble recipe, and I’m excited to share another variation with you today! The beauty of this general crumble recipe is that you can use fresh or frozen fruit or canned pie filling (like this strawberry rhubarb filling or blueberry pie filling).
You can also make it as big or small as you want to fit whatever pan or dish you have. So grab some raspberries and try your own raspberry crumble. For additional delightful dessert recipes, head over to the From Scratch Desserts page.
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Quick Summary for Raspberry Crumble
- Step 1: Make the crumble and raspberry filling
- Step 2: Press 1/2 of the crumble on the bottom of a dish.
- Step 3: Add raspberry filling to the crust. Top with the rest of the crumble.
- Step 4: Bake, cool, and enjoy!
Supplies Needed for Raspberry Crumble
- 9×13 glass baking dish
- Pastry Blender
- Measuring Cups & Spoons
- Raspberries (or any other berries)
- Flour-I use Organic Unbleached Flour
- Sugar-I use Organic Raw Sugar
- Egg
- Vanilla
- Cornstarch
- Baking Powder
Picking Fresh Raspberries
We have a small raspberry patch at my house that I started last year, but really only enough to have a small handful of berries to snack on. It’s a work in progress, and hopefully in the future I’ll be able to make some jams and baked goods with my own homegrown raspberries.
In the meantime, there’s a local farm that we’ve gone to a few times to pick delicious fresh raspberries this time of year. This year I went with my dad and we picked 9 pints of berries. We made raspberry jam and this amazing raspberry crumble!
Instructions for How to Make Raspberry Crumble
Preheat the oven to 375º and grease a 9×13 glass baking sheet. Mix flour, 1 cup of sugar, baking powder, and salt in a medium bowl. Add in butter and egg. Using a pastry blender, combine the ingredients until crumbly.
A pastry blender is a simple tool that makes combining butter with dry ingredients much easier. I use it whenever I have to cut in butter or lard. Depending on how thick you want your crust, press 1/3-1/2 of the crumble into the bottom of the pan.
This crumble makes a great topping for a pie like this Black Raspberry Pie Recipe. If you have some extra crumble, you can keep it in the fridge for a few days or the freezer for longer until you’re ready to use it! My daughter likes to use the leftovers to make her own recipes.
In another medium bowl, stir together berries, cornstarch, vanilla, and 1/2 cup sugar. Add the berry mixture on top of the pressed-down crumble crust. Top with more crumble to cover the berries.
Bake for 40-45 minutes, until the top is golden brown. Cool and cut into about 12 bars. Serve with ice cream, yogurt, whipped cream, or by itself for a delicious dessert! I love making this when the berries are fresh because it is just so light and yummy.
Raspberry Crumble Recipe Variations
This recipe is very versatile! You can change the crumble amount to make it thicker, like bars, or thinner so you have more filling to crumble ratio. You can also use whatever kind of fruit you want. The crumble is a sweet crust that will go with any filling. Try it with black raspberries, mixed raspberries, strawberries, blueberries, or maybe even figs!
I also like this recipe because it would be so easy for a kid to make. My daughter likes to be independent and make her own stuff once in a while. Once she mastered the skill of cutting in butter, she can totally make this on her own. The pastry blender helps with that a lot.
Freeze Raspberry Crumble for Later
I don’t even know why I’m telling you this because there’s no way this raspberry crumble will last long enough for you to need to freeze it for later, but here goes anyway. There are a couple of ways you can freeze this.
First, you can make the crumble just as you normally would, allow it to cool completely, and then put it in the freezer in an airtight container. When you’re ready to eat it, take it out and let it thaw in the refrigerator, and then enjoy.
The other way is to make your crumble but don’t bake it. Put it in the freezer unbaked in an airtight baking dish. When you’re ready to bake it, take it out of the freezer and put it right into the oven without thawing. Add 10-15 extra minutes onto your bake time! If your crumble is browning too quickly, you can put some foil over it. It is done when the topping is golden brown and the filling is bubbly.
More Crumble Recipes
This crumble is a great way to use up extra fresh fruit that you have or to make a sweet treat with frozen fruit. Check out some of the other recipes using this delicious crumble.
Frequently Asked Questions about Raspberry Bars
Yes! You can use either fresh or frozen raspberries. If using frozen, don’t thaw them first, just toss them in a bit of flour or cornstarch to absorb excess moisture and prevent a soggy crumble.
Your crumble is done when the topping is golden brown and the filling is bubbly around the edges—typically after 40–45 minutes at 375°F. Let it cool slightly before serving so the filling can thicken.
Yes, raspberry crumble can be made ahead. You can prepare the crumble and store it unbaked in the fridge for up to 24 hours, or bake it and reheat it before serving. It’s also delicious served cold the next day. You can also freeze it for later baking and eating.
Store leftover crumble covered in the fridge for up to 4 days. You can reheat it in the oven at 300°F for 10–15 minutes or microwave individual portions.
Definitely! This recipe works great with blackberries, blueberries, or a mix of berries. You can also try adding a chopped apple or peach for a fun twist.
Raspberry Crumble Recipe
Ingredients
Crumble
- 1 cup sugar
- 3 cups flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 egg
- 1 cup butter room temperature
Filling
- 5-6 cups raspberries fresh or frozen
- 1/2 cup sugar
- 1 Tbsp cornstarch
- 1 tsp vanilla
Instructions
- Preheat the oven to 375º
- In a medium bowl, mix together flour, 1 cup of sugar, baking powder, and salt. Add in butter and egg. Using a pastry blender, combine the ingredients until crumbly. Depending on how thick you want your crust, press 1/3-1/2 of the crumble into the bottom of a greased 9×13 pan.
- In another medium bowl, stir together berries, cornstarch, vanilla, and sugar. Add the berry mixture to the top of your crumble crust. Top with more crumble to cover the berries.
- Bake for 40-45 minutes, until the top is golden brown. Cool and cut. Serve with ice cream or by itself for a delicious dessert!
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