There are few desserts as effortlessly charming as a warm crumble. I still remember the first time I baked one on a rainy afternoon—raspberries bubbling away under a golden crust, filling the kitchen with a sweet, tangy perfume.
This Simple Raspberry Crumble is exactly that kind of recipe: rustic, comforting, and always a crowd-pleaser. With just a handful of pantry staples and fresh berries, you can create a dessert that feels both homely and indulgent, perfect with a scoop of vanilla ice cream or a dollop of cream.
If fruity desserts are your weakness, you might also enjoy the floral notes of Strawberry-Lavender Shortcake or the seasonal charm of Candy Corn Parfaits for festive gatherings.
What You’ll Need: The Ingredient Story
Every ingredient here plays an important role in building layers of flavor and texture:
- Fresh Raspberries (3 cups): The heart of the recipe, offering a balance of sweetness and tartness.
- Granulated Sugar (½ cup): Divided between berries and topping, it sweetens and enhances the natural fruitiness.
- All-Purpose Flour (1 cup): Forms the base of the crumble, giving it structures and bite.
- Cold Unsalted Butter (¾ cup): Worked into the flour to create that signature crumbly, golden topping.
- Salt (a pinch): Just enough to balance sweetness and bring out the richness.
From Bowl to Oven: How to Make It
The instructions are your roadmap, guiding you from raw berries to a bubbling, golden crumble. Follow them step by step and you’ll see how simple it is to pull off this elegant dessert:
- Prepare the berries: Toss raspberries with half the sugar to macerate, drawing out their juices.
- Mix the topping: Combine flour, the remaining sugar, and salt; cut in cold butter until crumbly.
- Assemble: Spread raspberries in a greased baking dish and sprinkle the crumble mixture over them.
- Bake: Bake at 375°F (190°C) until golden brown on top and bubbling at the edges, about 25 minutes.
- Serve: Let it cool slightly before serving warm, ideally with ice cream or cream.
This recipe is the kind of simple pleasure you’ll find yourself coming back to often—it’s quick, versatile, and never fails to impress.
Simple Raspberry Crumble
Ingredients
Equipment
Method
- Combine the raspberries and 1/4 cup of sugar in a mixing bowl, gently tossing to coat the berries evenly. Set aside to macerate for 5 minutes, allowing the berries to release some juice and become glossy.3 cups fresh raspberries
- Preheat the oven to 375°F (190°C). In a separate bowl, whisk together the flour, remaining 1/4 cup of sugar, and salt. Add the cubes of cold butter into the flour mixture.3 cups fresh raspberries
- Use your fingertips or a pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces. This creates the crumbly topping.3 cups fresh raspberries
- Pour the berry mixture into a pre-greased baking dish, spreading it evenly. Sprinkle the crumble topping over the berries, covering the surface completely.3 cups fresh raspberries
- Bake in the preheated oven for 25 minutes, or until the topping is golden brown and the mixture is bubbling around the edges. The aroma of baked berries and toasted crumble will be noticeable.
- Remove from oven and let cool slightly before serving. The crumble should have a crisp top, with juicy berries underneath, and a fragrant, inviting appearance.
Some of these recipes will make you wish you had more raspberries on hand. Others might surprise you with how simple they are to throw together.
Either way, they’re a reminder that sometimes the best desserts aren’t about fancy tricks but about nailing that perfect burst of sweet-tart juice in each bite.
Guess I’ll go polish off a bowl or two now—before they all disappear. Yeah, maybe I should have picked a different recipe to highlight—then again, maybe not.
Saving the Sweetness: How to Store Your Raspberry Crumble
One of the joys of a good crumble is that it tastes just as delightful the next day—sometimes even better, as the flavors settle in. If you happen to have leftovers (a rare occurrence in most homes!), here’s how to keep them fresh:
- Room Temperature (short-term): If the weather is cool, you can leave the crumble covered at room temperature for up to 24 hours. Just place a clean tea towel or foil over the dish to prevent it from drying out.
- Refrigeration (best option): For longer storage, transfer the crumble to an airtight container or cover the baking dish tightly with cling film. It will stay good in the fridge for up to 3–4 days.
- Freezing (make-ahead friendly): Raspberry crumble also freezes beautifully. Portion it into freezer-safe containers and store for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating tip: To bring back that irresistible crisp topping, warm it in the oven at 180°C (350°F) for 10–12 minutes instead of using the microwave, which tends to soften the crumble.
This way, you can enjoy the charm of your homemade crumble not just once, but over several cozy dessert moments.
Clever Swaps: Substitutions to Suit Every Kitchen
Don’t worry if you’re missing an ingredient or two—this raspberry crumble is wonderfully forgiving. With a few smart swaps, you can still whip up a dessert that feels indulgent and homemade.
- Berries: No fresh raspberries? Frozen ones work just as well—just don’t thaw them beforehand to avoid excess liquid. You can also experiment with strawberries, blueberries, or even a medley of mixed berries.
- Sugar: Granulated sugar can be swapped with brown sugar for a deeper, caramel-like sweetness, or even coconut sugar if you’re looking for a more natural option.
- Butter: Out of unsalted butter? Salted butter works too—just reduce the added pinch of salt. For a vegan twist, replace butter with cold coconut oil or a plant-based margarine.
- Flour: All-purpose flour is classic, but you can use almond flour for a nutty richness or oats mixed with whole wheat flour for a rustic, heartier topping.
With these substitutions, you’ll never have to skip making this crumble—no matter what’s in your pantry.
Hi there! I’m Olivia Chen-Williams, a 54-year-old late-blooming cook, career coach, and the face behind Turn Around At 50 – a food blog that proves it’s never too late to start something new (even if your first attempt burns to a crisp!).
