Raspberry Crumble

Name: Raspberry Crumble
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 4 cups frozen raspberries, (thawed and patted dry); 1 cup light brown sugar, packed ((divided use)); 1 Tablespoon cornstarch; 1 Tablespoon fresh lemon juice; 1 teaspoon vanilla extract; 1 ½ cups old fashioned oats ((not quick cooking oats)); ½ cup all purpose flour; 1 teaspoon pumpkin pie spice (( or cinnamon or apple pie spice)); ½ cup (1 stick) cold salted butter, (cut into slices or small pieces)

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This fruity, super easy homemade Raspberry Crumble recipe is a thick and sweet raspberry filling topped with a crispy, crumbly topping. This dessert is bubbling with flavor!

A FRUITY CRUMBLE DESSERT

If you’re a fan of sweet and tangy desserts, then this Raspberry Crumble recipe is a must-make! Bursting with juicy raspberries and topped with a buttery, crumbly crust, this dessert is the perfect balance of flavor and texture. It doesn’t matter what I’m making this crumble recipe for, it always gets devoured!

A spoon in a serving of Raspberry Crumble with vanilla ice cream on top.

FREQUENTLY ASKED QUESTIONS (FAQ’S):

Do I have to use pumpkin spice in this Raspberry Crumble topping?

Nope! You can leave it out, or replace it with some cinnamon.

Why are frozen berries preferred over fresh raspberries?

The benefit of using frozen raspberries is that they are picked and then frozen when they’re at the peak of freshness and when they’re the sweetest. Also, when using frozen fruit, you know you’ll always get the same results every time. Sometimes with fresh fruit they can be more sweet or more tangy and then you have to start adjusting the sugar used in the recipe.
Plus, you can use frozen fruit any time of the year and you know you’ll get berries with the perfect flavor- but if you used out of season raspberries, they may not taste as good. That’s one reason why I opt to use frozen raspberries instead of fresh ones. I know there are a lot of folks who think you must use fresh for everything but I am telling you from decades of experience. the frozen ones are the way to go here.

Can I use a different berry?

Sure, you can use blackberries, strawberries, or blueberries.

Why can’t I use the bottled lemon juice?

Well, you can if you really want but I don’t suggest it. The lemon juice really brightens up all the rest of the flavors. It doesn’t taste like a separate ingredient though. The bottled lemon juice has a stronger acidic taste than fresh squeezed lemon juice. It can really throw off the flavor of this dessert. If you don’t have fresh lemon juice, just omit it altogether.

Can I make the crumble topping without oats?

If you’re looking for a topping without oats then you’re probably looking for a Raspberry Crisp recipe. However, some crisp recipes do have oats in the topping, but as the name suggests, the topping is more of a crispy topping whereas with a crumble, it is more of a thicker crumbly topping.
To make without oats:
½ cup flour
¼ cup brown sugar
1 teaspoon pumpkin pie spice (optional)
¼ cup butter, cut into cubes

In a medium bowl, mix together the flour, brown sugar and pumpkin pie spice until combined. Then add the butter. Using a pastry blender, fork, or your fingers, work the butter into the dry ingredients until the mixture becomes crumbly. You can pinch it together to form little crumbs if necessary. Sprinkle the crumbs over the berries. Bake for the same amount of time.

How should this dessert be served?

I like it served warm but honestly, it’s great at room temperature too. Also, some folks really enjoy it with a nice big scoop of vanilla ice cream or a bit of whipped. Make it a

How to store leftover Raspberry Crumble?

Any leftovers are best stored in the refrigerator for up to 3 days in an airtight container. Just keep in mind that the topping will get softer and can change texture the longer you wait to eat it.
You can freeze the leftovers by putting them in a freezer safe bag or container for up to 3 months. Always wrap it well to protect against freezer burn. Reheat leftovers in an oven safe container in the oven until warmed through.

A serving utensil getting a scoop of Raspberry Crumble from a white dish.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

frozen raspberries – fresh raspberries can be used if needed, but see above in the FAQ section why frozen raspberries are preferred for this recipe.
light brown sugar– can be swapped for white sugar if needed.
cornstarch– this is your thickening agent for this fruity part. You can swap this for flour but I have found that cornstarch seems to work better.
fresh lemon juice – don’t use the store bought bottled lemon juice (see my FAQ section above as to why not.) You could also use fresh orange juice. If you can’t use fresh, just skip it.
vanilla extract – you can omit this if desired or you could even use some raspberry extract (paid affiliate link) if you really want to amp up the raspberry flavor.
old fashioned oats – you do not want to use quick cooking oats for this – the texture won’t come out quite the same.
all purpose flour
pumpkin pie spice – I wanted this to have a really ‘warm’ feel about it but you can use cinnamon or apple pie spice or just leave it out altogether.
salted butter– unsalted butter along with 1/4 teaspoon of salt can be substituted.

Raspberries, cornstarch, salted butter, light brown sugar, vanilla extract, lemon juice, old fashioned oats, flour, and pumpkin pie spice.

HOW TO MAKE RASPBERRY CRUMBLE

Preheat the oven to 350F degrees. Spray a 9-inch baking dish (round or square) with non-stick baking spray (I like the kind with flour in it) then set aside. In a medium bowl, add the raspberries, ½ cup light brown sugar, cornstarch, lemon juice and vanilla extract. Gently mix this together. Pour the filling into the prepared pie dish.

collage of two photos: A glass mixing bowl with light brown sugar, cornstarch, lemon juice and vanilla extract; raspberry filling in a pie pan.

In a separate bowl, add the oats, flour, remaining ½ cup of brown sugar and pumpkin pie spice. Add in the butter. Using a pastry blender, fork, or your fingers, work the butter into the dry ingredients until the mixture becomes crumbly.

collage of two photos: a glass mixing bowl with oats, flour, brown sugar, and pumpkin pie spice;

Sprinkle the crumble topping evenly over the raspberry filling. Place the pie dish (on the middle rack) in the preheated oven and bake for about 30-35 minutes, or until the topping is golden brown and the raspberry filling is bubbling around the edges. Please note: as with all baked goods, baking times can vary so please use your own personal knowledge of your ovens’ hot spots, the type of baking dish you are using, and rack location to best judge the timing.