Raspberry crumble
Raspberry crumble is one of the tastiest fruitiest and easiest desserts. You can use frozen or fresh raspberries to make this delicious dessert all year round.
Raspberry crumble is a really easy, colourful but most importantly delicious dessert. Full of beautiful fresh fruit all topped with an oaty crumble topping it’s one of the simplest bakes kids will love making.
Crumbles are the easiest desserts you can make and this raspberry crumble may well be the simplest of those. Unlike some crumble recipes the raspberries don’t need any preparation which means you and your kids can have it ready in no time.
The raspberries make a lovely alternative to a classic apple crumble. They add a delicious tartness which contrasts beautifully to the sweet, crispy crumble topping. Not to mention the gorgeous bright colour the fruit gives.
How can kids help to make a raspberry crumble?
Crumbles are probably the one of the easiest things you can make with your kids. It was certainly one of the first recipes we attempted. Crumbles are so easy to make, they’re fun and very hands on. And with only a few ingredients as well as no need for any special equipment they’re great for getting kids busy in the kitchen.
Making the crumble topping is really simple and doesn’t need any special equipment. Your kids can measure the ingredients out and then use their fingers to rub the butter and flour together to make a breadcrumb type texture. It’s a fun a job that lets kids get their hands a little messy.
After that it’s a simple job of adding the oats and sugar and mixing it all together. It’s really that simple.
This raspberry crumble is even easier than a classic apple crumble. You don’t need to do anything with the fruit except pour it into your baking dish. There’s no need to peel or chop anything.
Finally, once the fruit is in the baking dish and the crumble topping is made, you just need to pour or spoon the topping on top and bake it.
Should I use fresh or frozen raspberries?
You can use either fresh or frozen raspberries to make this crumble. Fresh raspberries are delicious as they are a little less soft and have great flavour, and would be my preferred choice in the summer when they’re plentiful, but that’s not to say you can’t use frozen raspberries.
Frozen raspberries can be a little bit cheaper and are a great alternative outwith the summer. If you do use frozen raspberries, let them thaw a little at room temperature and then dab them dry.
Why is my crumble topping not crunchy?
A crumble may end up a little dry if you don’t use enough butter. If you find your crumble is too crumbly, simply try adding a little bit more butter. Either rub it in, or melt it and add it in that way.
The addition of oats to this particular crumble recipe should also ensure that it’s nice and crispy. If you find yours is too soggy however you’ve perhaps used too much butter or not baked it for long enough. If you follow the quantities and instructions below, it should work out well.
What do you serve a raspberry crumble with?
You can serve this raspberry crumble on it’s own, but if you want to really treat yourself serve it with a bit of custard or vanilla ice cream.
Can you reheat a cooked crumble?
Of course. We don’t tend to finish a crumble in one sitting unless we’ve got friends round. So if you’ve got left overs you can reheat them in the oven the next day on a medium heat for about 20 minutes. If you prefer you can reheat the crumble quickly in the microwave. The topping will become a little more soggy but it’s will still taste great.
Can you freeze raspberry crumble?
Yes. Once the crumble has been baked and cooled, you can wrap it well in cling film and put it in the freezer. It will keep in the freezer for a few months. To serve it, defrost it and reheat it in the oven until the filling is piping hot.
How do you store a raspberry crumble?
I always keep any crumble in the fridge because of the fruit, but if don’t have any space you can keep it out overnight, covered at room temperature.
Other crumble recipes
If you like this raspberry crumble, why not try one of our other easy crumble recipes:
Apple crumble
Blueberry crumble
Apple and blackberry crumble
Rhubarb crumble
Peach crumble
Caramel apple crumble
Plum and apple crumble
Strawberry crumble
Blueberry crumble
Other raspberry recipes
Or if you love baking with raspberries why not try one of these raspberry filled recipes:
Raspberry and white chocolate loaf
Raspberry sweet rolls
Raspberry and white chocolate muffins
Raspberry brownies
Easy raspberry jam
Raspberry flapjacks
Raspberry sponge cake
Raspberry and white chocolate brownies
Raspberry cupcakes
Raspberry muffins
Useful equipment
You might need the following baking tools/gadgets to make this raspberry crumble
Digital scales
Mixing bowl
Food processor
Measuring cups
Measuring spoons
Pie dish
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Ingredients
For the filling
500g (5 cups) raspberries
For the crumble topping
100g (½ cup) plain flour
115g (½ cup) butter
75g (1/3 cup) soft brown sugar
50g (1/3 cup) rolled oats
How to make a raspberry crumble
Preheat your oven to 190C / 170C Fan / 375F and grease a large oven proof dish
Make the crumble topping
Rub the butter and flour together
Get your kids to measure out the flour and butter. Cut the butter into small pieces – this is a great job for kids to practice their cutting skills with. Add the butter, along with the flour into a mixing bowl.
Using your fingertips, rub the butter and flour together until the mixture resembles rough breadcrumbs.
If you find it easier, and have a food processor, you can also use that to pulse the flour and butter together to make the breadcrumb texture.
Add the oats and sugar
Get your kids to measure the porridge oats and sugar out and add them both into your mixing bowl. Stir them together with a spoon.
Prepare the raspberries
There’s actually very little you need to do to the raspberries. If you’ve used frozen ones, make sure they have defrosted a little and pat them dry. Otherwise you can just measure the raspberries out and pop them straight into your baking dish. Spread them out so they cover the base of the dish.
Make the raspberry crumble
Get your kids to either pour or spoon the crumble topping on top of the raspberries in your baking dish. Make sure they add the crumble topping so that it covers all of the fruit.
Don’t press it down too much. If you leave it a little uneven, you end up with lovely crispy bits in your crumble topping when it bakes.
Bake the raspberry crumble
Bake the crumble for around 40 minutes. You’ll know it’s ready when the crumble topping has turned a nice golden brown colour and the raspberries are bubbling through in places.
Serve and enjoy.
Raspberry crumble
Equipment
- Digital scales
- Mixing bowl
- Food processor
- Measuring cups
- measuring spoons
- Pie dish
Ingredients
- 500 g (5 cups) raspberries
For the crumble topping
- 100 g (½ cup) plain flour
- 115 g (½ cup) butter
- 75 g (⅓ cup) soft brown sugar
- 50 g (⅓ cup) rolled oats
Instructions
- Preheat your oven to 190C / 170C Fan / 375F and grease a large oven proof dish
Prepare the raspberries
- There's actually very little you need to do to the raspberries. If you've used frozen ones, make sure they have defrosted a little and pat them dry. Otherwise you can just measure the raspberries out and pop them straight into your baking dish. Spread them out so they cover the base of the dish.
Make the crumble topping
Rub the butter and flour together
- Measure out the flour and butter. Cut the butter into small pieces. Add the butter, along with the flour into a mixing bowl.Using your fingertips, rub the butter and flour together until the mixture resembles rough breadcrumbs.
Add the oats and sugar
- Measure the porridge oats and sugar out and add them both into your mixing bowl. Stir them together with a spoon.
Make the raspberry crumble
- Pour or spoon the crumble topping on top of the raspberries in your baking dish. Make sure you add the crumble topping so that it covers all of the fruit. Don't press it down too much. If you leave it a little uneven, you end up with lovely crispy bits in your crumble topping when it bakes.
Bake the raspberry crumble
- Bake the crumble for around 40 minutes. You'll know it's ready when the crumble topping has turned a nice golden brown colour and the raspberries are bubbling through in places.
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