Can I use frozen raspberries instead of fresh?

Absolutely! You don't even need to thaw them first. Just mix them with the other filling ingredients and proceed with the recipe. You might need to add about 5 minutes to the baking time since you're starting with cold berries.

Why is my crumble topping too wet or too dry?

The perfect crumble topping should hold together when squeezed but break apart easily. If it's too wet, add a tablespoon of flour. If it's too dry, add a little more cold butter. The temperature of your kitchen can affect the consistency, so don't be afraid to adjust.

Can I prepare this the day before serving?

Definitely! You can assemble the entire crumble, cover it tightly, and refrigerate overnight. Bring it to room temperature while the oven preheats, then bake as directed. Alternatively, bake it ahead and reheat before serving.

Is there a way to make this with less sugar?

Yes, you can reduce the sugar in both the filling and topping by up to half. Consider adding a teaspoon of vanilla extract to the filling to enhance the natural sweetness of the berries without added sugar.

Raspberry Crumble Recipe

Name: Raspberry Crumble Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; ½ cup packed light brown sugar; ¼ cup granulated sugar; ¼ teaspoon ground cinnamon; ¼ teaspoon ground nutmeg; ¼ teaspoon salt; ½ cup butter, chilled and cut into small pieces; ¼ cup chopped walnuts; 6 cups fresh raspberries; ¼ cup granulated sugar; 1 cup walnuts, chopped; 1 tablespoon lemon juice; 1 tablespoon lemon zest

Description

This Raspberry Crumble is a delightful dessert featuring a buttery, nutty crumb topping over a bed of juicy, tart raspberries. It’s the perfect balance of sweet and tangy, with an added crunch from chopped walnuts. Serve it warm with a scoop of vanilla ice cream for a comforting treat that’s ideal for any occasion.

Ingredients

Units Scale

Crumb Topping

1 cup all-purpose flour
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup butter, chilled and cut into small pieces
1/4 cup chopped walnuts

Raspberry Filling

6 cups fresh raspberries
1/4 cup granulated sugar
1 cup walnuts, chopped
1 tablespoon lemon juice
1 tablespoon lemon zest

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Instructions

Preheat the Oven
Preheat the oven to 375°F (190°C) and lightly grease a 2-quart baking dish or a 9×9-inch baking dish with non-stick cooking spray. Set the dish aside.
Prepare the Crumb Topping
In a medium mixing bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon, nutmeg, and salt until evenly combined.
Add the chilled butter pieces, and cut them into the mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Then, stir in the ¼ cup of chopped walnuts.
Prepare the Raspberry Filling
In a large mixing bowl, combine the raspberries, granulated sugar, lemon juice, lemon zest, and chopped walnuts. Stir everything gently to coat the raspberries evenly. Let the mixture sit for 5 minutes before stirring again.
Assemble the Crumble
Pour the raspberry filling into the prepared baking dish and spread it out evenly. Sprinkle the crumb topping over the fruit mixture, ensuring the surface is fully covered.
Bake the Crumble
Place the baking dish in the preheated oven and bake uncovered for 30-35 minutes, or until the crumb topping is golden brown and crisp.
Cool and Serve
Remove the dish from the oven and allow the crumble to cool for about 10-15 minutes before serving. For an extra indulgent finish, top with a scoop of vanilla ice cream.

Notes

If fresh raspberries are unavailable, you can substitute with frozen raspberries. Do not thaw them before using to avoid a watery filling.
Adding a pinch of salt to the raspberry mixture can further enhance the depth of flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a warm oven at 300°F for about 10 minutes for a freshly baked texture.

Nutrition

Serving Size: 1 Serving
Calories: 390kcal
Sugar: 27g
Sodium: 140mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 7g
Protein: 5g
Cholesterol: 30mg