Easy Raspberry Crumble: A Delightful Dessert for Every Occasion

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 and 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. Don’t forget to comment on this blog post when you try this recipe, we love hearing from you!

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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

Raspberries are my Favorite!

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!

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.

Make the Filling for your Raspberry Crumble

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.

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 strawberries, black raspberries, blueberries, or maybe even figs! I’ve shared this recipe with my blueberry pie filling and with strawberries and rhubarb so make sure to check those out!

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 awhile. 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 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 anyways. 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 mixtures 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.