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Simple Raspberry Crumble

This dessert features fresh raspberries combined with sugar and baked under a crumbly topping made of flour, butter, and sugar. The final appearance shows a bubbling, golden-brown crust with juicy, vibrant red raspberries visible through the crumbles, and a tender, slightly chewy texture overall.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • Raspberries 4 cups, fresh or frozen: Provide a tart, juicy filling bursting with bright fruit flavor
  • Granulated Sugar ½ cup: Gently sweetens the raspberries while preserving their natural taste
  • Cornstarch 2 tablespoons: Thickens the fruit juices during baking. It activates fully once the filling reaches a simmer, creating a cohesive, jam-like texture.
  • Lemon Juice 1 tablespoon: Enhances and brightens the raspberry flavor with fresh acidity
  • All-Purpose Flour ¾ cup: Forms the base of the crumble topping for structure
  • Rolled Oats ½ cup: Add hearty texture and a satisfying crunch
  • Brown Sugar ½ cup: Brings warm sweetness and rich caramel notes to the topping
  • Unsalted Butter ½ cup, cold and cubed: Creates richness and helps form crisp, golden crumbs
  • Salt ¼ teaspoon: Balances sweetness and enhances overall flavor

Equipment

  • Baking Dish: Use a 9×9-inch or similar 2-quart baking dish for proper filling-to-topping ratio.
  • Mixing Bowl: For crumble topping
  • Fork or Fingers: To rub butter into flour
  • Measuring Cups and Spoons: Keeps balance right
  • Oven Mitts: For safe handling

Method
 

  1. Prep the Fruit: Toss raspberries with sugar, cornstarch, and lemon juice
  2. Transfer to Dish: Spread evenly in baking dish
  3. Make the Topping: Combine flour, oats, brown sugar, and salt
  4. Add Butter: Rub in until crumbly
  5. Top the Fruit: Loosely scatter the crumble evenly over raspberries. Do not press down, as loose crumbs create a crisp, golden texture.
  6. Bake: Bake at 375°F (190°C) for 35–40 minutes, until the topping is golden brown and the fruit is bubbling around the edges.
  7. Cool Slightly: Let rest for 10–15 minutes before serving to allow the filling to thicken properly.