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.
