Best 20 Raspberry Crumble Recipes

RASPBERRY CRUMBLE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square cake pan with cooking spray.
• Combine flour, sugar, butter, and egg in a large bowl; beat with an electric mixer until mixture resembles coarse crumbs. Measure 2 cups crumb mixture and set aside. Press remaining crumb mixture firmly into the bottom of the prepared pan.
• Spread jam over the crumb mixture to within 1/2 inch from the edges. Sprinkle reserved crumb mixture over top.
• Bake in the preheated oven until light golden brown, 40 to 50 minutes. Remove from the oven and cool completely before cutting into 25 squares.

PEACH AND RASPBERRY CRUMBLE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine peaches, raspberries, 1/2 cup white sugar, 1/2 tablespoon cinnamon, and lemon juice in a bowl.
• Combine oats, flour, butter, remaining 1/4 cup white sugar, brown sugar, and salt in a bowl; mix crumble topping thoroughly until smooth and not lumpy.
• Pour fruit mixture into a large ceramic baking dish, spreading evenly. Top evenly with oat crumble mixture.
• Bake in the preheated oven until golden brown, about 35 minutes.

CHOCOLATE RASPBERRY CRUMBLE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Combine flour, sugar, brown sugar, cocoa powder, baking soda, and salt for crust in a bowl. Add butter and cut in with a fork until crumbly. Press mixture into the prepared pan, pushing up the sides to form the crust. Spread raspberry jam evenly over the crust.
• Combine flour and sugar for crumble topping in a bowl. Add butter and cut in with a fork until crumbly; sprinkle on top of jam.
• Bake in the preheated oven until topping is golden, about 30 minutes. Remove from the oven and set aside to cool.
• Meanwhile, combine chocolate chips and milk in a small saucepan over low heat. Cook and stir until melted and smooth, 2 to 3 minutes. Drizzle melted chocolate over cooled bars.

RASPBERRY CREAM CRUMBLE

Steps:

• For the filling: Preheat oven to 350 degrees F.
• Whisk the eggs in a large bowl until light and lemon colored. Whisk in the sour cream and vanilla, then continue to whisk until smooth and creamy. Add the sugar, flour and salt and whisk until smooth and thoroughly incorporated.
• For the crumble topping: Add sugar, flour and butter to a large bowl or to the bowl of a stand mixer. Work the butter through using your hands or the mixer until the mixture is a coarse crumble. (If you squeeze a handful it should stick together but break apart easily.)
• For the pie: Fill the pie shell with the raspberries and slowly pour the custard on top. Spread the crumble over the whole surface. Bake until edges of the pie start to rise, the crumble topping is golden brown and the middle no longer jiggles when moved, about 1 hour. Let to cool completely before serving. Serve at room temperature with dollops of fresh whipped cream.

APPLE-RASPBERRY CRUMBLE WITH OAT-WALNUT TOPPING

Steps:

• Preheat the oven to 375 degrees F. Butter a 2-quart shallow baking dish or eight 6-ounce ramekins.
• Make the topping: Whisk the oats, flour, brown sugar and salt in a bowl. Stir in the walnuts. Work in the butter with your fingers until evenly moistened.
• Make the filling: Peel the apples and cut into 3/4-inch chunks. Toss with the raspberries, granulated sugar, flour, vanilla, nutmeg, cinnamon and salt in a large bowl.
• Transfer the filling to the prepared dish or ramekins and dot with 2 tablespoons butter. Squeeze handfuls of the crumble mixture and scatter on top of the fruit. Bake until golden and bubbly, 40 to 45 minutes.
• Let sit 10 minutes before serving. Top with whipped cream or ice cream, if desired.

RASPBERRY CRUMBLE

Steps:

• Place butter in a 2-qt. microwave-safe bowl. Heat, uncovered, at 50% power for 20-30 seconds or until softened. Add brown sugar; stir until creamy. Add flour, oats, vanilla, salt and baking soda; mix well. Pat half of the mixture into a greased 8-in. square microwave-safe dish. Microwave, uncovered, at 70% power for 3-1/2 to 4-1/2 minutes or until mixture sets, rotating a half turn after 3 minutes. (Crust will be uneven.) Spread with jam. Sprinkle with remaining dough; press down lightly. Cook, uncovered, at 70% power for 3-4 minutes or until set, rotating a half turn after each minute. Serve warm.

APPLE AND RASPBERRY CRUMBLE (CRISP)

Steps:

• Heat oven to 190c (350f).
• Butter an 8 cup ovenproof dish.
• Mix first three ingredients together and pour into dish.
• Mix topping ingredients together rubbing in the butter with your fingertips as you do.
• Pick up small amounts of the mix, then gently squeeze them together to give you clumps of mix. This makes for a nice texture on the top of the crumble.
• Spread the clumps of mix over the pie.
• Bake for about 30 minutes or until mix is bubbling around the edges of the topping and topping is golden brown.
• Remove from oven and allow to cool for 15-20 minutes.
• Serve with cream, ice cream or custard or all of these!

APPLE RASPBERRY CRUMBLE

Steps:

• Heat oven to 375.
• Peel and core apples, cut into 8-10 slices.
• Arrange in a buttered shallow baking dish.
• Sprinkle lemon juice over them.
• Drain raspberries.
• Sprinkle raspberries over apples.
• Mix flour and sugar in a bowl, cut in butter with fingers until crumbly.
• Add the nutmeg and cover the fruit with the mixture.
• Bake for 25 minutes or until top is golden brown.
• Serve with heavy cream, softly whipped.

RASPBERRY CRUMBLE TART

Steps:

• Make dough:
• Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Transfer 2 cups mixture to a bowl and drizzle 4 tablespoons ice water evenly over it (reserve remaining mixture). Stir gently with a fork until incorporated.
• Squeeze a small handful of dough: If it doesn't hold together, add more ice water 1/2 tablespoon at a time, stirring until incorporated. (Do not overwork dough, or pastry will be tough.)
• Turn out dough onto a work surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all dough together with pastry scraper and press into a ball, then flatten into a 5-inch disk. If dough is sticky, dust lightly with additional flour. Wrap disk in plastic wrap and chill until firm, at least 1 hour.
• Make topping while dough chills:
• Add almonds and sugar to reserved dough mixture in a bowl and rub together until some large clumps form.
• Assemble pie:
• Put a large baking sheet on oven rack in lower third of oven and preheat oven to 375°F. Roll out disk of dough into a 14- by 13-inch rectangle on a lightly floured surface with a lightly floured rolling pin. Fit into tart pan and trim excess dough, leaving a 1/2-inch overhang, then fold overhang under pastry and press against rim of pan to reinforce edge. Fill shell with berries and sprinkle evenly with topping. Bake tart in pan on baking sheet until topping and crust are golden and filling is bubbling, about 55 to 60 minutes (loosely cover with a sheet of foil after 30 minutes to prevent overbrowning). Cool in pan on a rack 20 minutes, then remove side of pan and cool tart completely, about 45 minutes.

RASPBERRY JAM TART WITH ALMOND CRUMBLE

Steps:

• Preheat oven to 400°F.
• Reserve 1/4 cup almonds in a bowl for topping. Finely grind remaining 1 3/4 cups nuts with sugar in a food processor.
• Add butter, flour, and salt, then process until mixture resembles sand. Add 1 cup flour mixture to reserved almonds. Add beaten egg to remaining flour mixture and pulse until mixture begins to clump together.
• Transfer mixture from processor to a 9- by 1-inch round tart pan with a removable bottom. Press mixture with floured fingers onto bottom and up side of pan and bake in middle of oven 15 minutes.
• Meanwhile, stir raspberry jam to loosen. Rub reserved almond mixture in bowl between your palms to form small clumps.
• Remove tart shell from oven and spread jam over bottom. Sprinkle almond mixture over jam and bake tart 15 minutes. Cool tart in pan on a rack. Loosen side of pan with a knife, then remove it.

RASPBERRY CRUMBLE COFFEE CAKE

Steps:

• For filling, in a large saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil over medium heat. Cook and stir until thickened, 1-2 minutes. Add berries and lemon juice. Set aside to cool. , In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon and mace. Cut in butter to form fine crumbs. Stir in the eggs, milk and vanilla until blended. Divide in half. , Spread half of the batter in two greased 8-in. round baking pans. Divide filling and spread evenly over each. Drop remaining batter by small spoonfuls and spread evenly over filling. , For topping, cut butter into flour and sugar; stir in nuts. Sprinkle over tops. Bake at 350° until golden brown, 40-45 minutes.

LINZER CRUMBLE PIE WITH CRANBERRY-RASPBERRY JAM

Steps:

• Filling: In a large saucepan, bring cranberries, raspberries, sugar, and vanilla pod and seeds to a boil over high heat, stirring. Continue cooking, stirring occasionally, until fruit is soft, about 10 minutes total. Pass through a fine sieve, pressing on solids; discard solids. (You should have 3 cups.) Let cool completely. Filling can be stored in the refrigerator up to 1 week.
• Crust: Preheat oven to 350 degrees. Coat a 17-by-12-inch rimmed baking sheet with cooking spray. Line with parchment, leaving overhang on 2 long sides. Spray parchment.
• Beat 3 sticks butter with sugar on medium-high speed until light and fluffy, about 3 minutes. Reduce speed to low, add flour and salt, and beat until dough forms clumps but does not completely hold together. Mix in hazelnuts. Reserve 1 1/2 cups dough; press remaining dough into prepared baking sheet in an even layer. Rub remaining 1 tablespoon butter into reserved 1 1/2 cups dough until larger clumps form.
• Spread filling evenly over bottom crust. Crumble remaining dough on top in a lattice pattern. Bake 30 minutes. Cover with foil and continue baking until jam is bubbling, about 15 minutes. Let cool completely in pan on a wire rack. Use a paring knife to release short sides of crust from pan, then use parchment to lift pie out of pan and onto a cutting board. Cut into squares or triangles to serve. Pie sections can be stored at room temperature up to 3 days.

EASY RASPBERRY CRUMBLE BARS

Steps:

• Heat oven to 350°F. Line 8-inch square pan with nonstick foil, leaving enough hanging over sides of pan for easy removal.
• In medium bowl, mix bar mix and flour. Add softened butter and egg; mix well. Press 2 1/2 cups of the mixture in bottom of pan. Spread raspberry jam on top to within 1/2 inch from sides of pan. Crumble remaining mixture evenly over top of jam layer.
• Bake 35 to 40 minutes or until golden brown. Cool completely, about 2 hours.

RASPBERRY CRUMBLE MUFFINS

Steps:

• Preheat oven to 400 degrees.
• MUFFINS: Beat together the egg, milk, lemon zest and oil in a medium bowl.
• Mix together in a separate bowl the baking powder, white sugar, 1.5 cups sifted flour and 1/2 t. salt. Stir into the wet ingredients just until the dry ingredients are moist, about 8 rotations. Add raspberries; stir about 2-3 more times.
• Fill muffin cups about 2/3 full.
• STREUSEL TOPPING: Stir together the remaining flour, brown sugar, cinnamon and oatmeal. Cut in with a pastry blender the butter until the mixture resembles coarse crumbs.
• Sprinkle topping over each muffin.
• Bake 20-25 minutes. Remove from pan immediately. Makes about 12.
• NOTE: The key to making a truly tender muffin is in NOT overmixing your batter. Stir it as little as possible. It's OK if the batter is somewhat unevenly mixed; it "corrects" itself in baking. Sifting the dry ingredients lends to the light texture, so don't neglect this step, either. Use either a traditional sifter, or a mesh strainer to sift your ingredients.
• Try a Microplane grater for your lemon zest, or a Messermeister zester/channel tool. I find these to be the easiest way to get fresh zest from citrus. Use only the colorful exterior of the lemon-- the white peel part adds only bitterness.

RHUBARB RASPBERRY CRUMBLE

Steps:

• In a large bowl, combine the rhubarb, raspberries and lemon juice. In a small bowl, combine the sugar, yogurt, sour cream, flour and egg. Pour over rhubarb mixture and stir gently to coat. Transfer to an 11x7-in. baking dish coated with cooking spray., For topping, place the oats, flour, coconut, brown sugar and cinnamon in a food processor; cover and process until combined. Add butter and apple juice concentrate; process until crumbly. Stir in almonds; sprinkle over fruit mixture., Bake, uncovered, at 350° for 35-45 minutes or until bubbly. Serve warm.

RASPBERRY CRUMBLE

Steps:

• In a large bowl, toss the raspberries with the sugar, rose water and cornstarch. Cover and let stand for 15 to 30 minutes. Meanwhile, preheat the oven to 350 degrees, and butter a 2-quart baking dish.
• Transfer the fruit to the baking dish, making sure to scrape in all of the liquid from the bowl. Place in the oven for 15 minutes. Remove from the oven, and spread the crumble topping over the fruit in an even layer. Return to the oven for 15 to 20 minutes until the crumble is bubbling and nicely browned. Allow to stand for at least 15 minutes before serving.
• Preheat the oven to 350 degrees. Cover a baking sheet with parchment. Place the oats, rice flour, ground flaxseeds, sugar, salt and nutmeg in a food processor fitted with the steel blade. Pulse several times to combine. Add the butter, and pulse until it is evenly distributed throughout the grain mix. The mixture should have a crumbly consistency.
• Spread the topping over the parchment-covered baking sheet in an even layer. Place in the oven, and bake 10 minutes. Rotate the pan, stir the mixture and bake another five to 10 minutes until nicely browned. Remove from the heat, and allow to cool. You can keep this in an airtight container or freezer bag in the freezer for several weeks.

RASPBERRY-APPLE CRUMBLE (VOLUMETRIC)

Steps:

• Preheat oven to 350 degrees.
• Combine juice, water, and jam.
• Core apples and slice thinly. (I usually slice in quarters and then slice each quarter into 4 more slices for a total of 16 per apple).
• As you slice each apple, place in juice mixture and stir to cover apples so they won't turn brown.
• Pour mixture into an 8x8 pan.
• Combine remaining dry ingredients and stir to mix well, then add melted margarine. Stir again to mix. Mixture will be crumbly.
• Sprinkle oat mixture over apple mixture.
• Bake 1 hour or until apples are tender.
• Serve hot or room temperature, on its own or with low fat ice cream. Keeps very well in the fridge (if there is any left over) and is delicious cold the next day.
• Tip: prepare in advance and place in oven at the start of your meal for a hot dessert.

RASPBERRY-WALNUT CRUMBLE BARS

Steps:

• Heat oven to 350° F. Spray an 8-inch square baking pan with the cooking spray. Line the pan with a piece of parchment, leaving an over-hang on two sides; spray the parchment with the cooking spray. In a medium bowl, whisk together the flour, salt, cinnamon, and nutmeg. Using an electric mixer, beat the butter and sugar on medium-high speed until fluffy, 2 to 3 minutes. Beat in the egg yolks and vanilla. Reduce speed to low and gradually add the flour mixture, mixing until just combined (do not overmix). Transfer two-thirds of the dough to the prepared pan and press in evenly; spread the jam on top. Crumble the remaining dough over the jam and sprinkle with the walnuts. Bake until golden, 35 to 45 minutes. Cool completely in the pan. Holding both sides of the paper overhang, lift the cake out of the pan, transfer to a cutting board, and cut into 24 rectangles (6 rows by 4 rows). Store the bars in an airtight container at room temperature for up to 5 days.

CRUMBLE - RASPBERRY PLUM

Steps:

• Directions Preheat the oven to 350 degrees. In a large bowl, combine the sliced plums, 1/3 cup of the granulated sugar, 1/4 cup of the flour, and the orange juice and toss well. Add the raspberries and toss lightly. Pour into a 9 by 12 by 2-inch baking dish. For the topping, place the remaining 1 cup of flour, the remaining 1/3 cup of granulated sugar, the brown sugar, and the salt in the bowl of a food processor fitted with a steel blade and pulse a few times to combine. Add the butter and pulse until the butter is the size of peas. Pour the mixture into a bowl, add the oats, and work it with your hands until it's in large crumbles. Add 1/2 cup of the almonds and mix well. Spread the topping evenly over the plums, making sure the fruit is covered. Sprinkle with some extra almonds. Bake for 40 minutes, or until the fruit is tender and bubbly and the topping is golden brown. Serve warm or at room temperature.

RASPBERRY CORNMEAL CRUMBLE BARS

Steps:

• Preheat oven to 350 degrees. Line an 8-inch square baking dish with parchment paper, leaving a 1-inch overhang on 2 sides. In a food processor, pulse almonds until finely ground (you should have about 1 cup). In a large bowl, whisk together ground almonds, cornmeal, flour, sugar, and salt. Add butter and stir until dry ingredients are evenly moistened. Press about two-thirds the dough into dish. Scatter raspberries over top and crumble remaining dough over raspberries. Bake until top is golden brown, 35 to 40 minutes. Let cool in dish on a wire rack before cutting into 9 bars.