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!
1teaspoonpumpkin pie spice( or cinnamon or apple pie spice)
½cup(1 stick) cold salted butter, cut into slices or small pieces
Instructions
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 this filling into the prepared pie dish.
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.
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.
Remove from the oven and let it cool for a few minutes before serving.
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Please note: As with all baked goods, baking times can and do vary so please use your own personal knowledge of your ovens' hot spots, oven rack location and type of pan used to best judge the timing. These all play a part in how long it will take for the crumble to bake.