Raspberry Crumble Recipe

Name: Raspberry Crumble
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 quarts raspberries (you may use frozen); 3 tablespoons sugar, preferably raw organic sugar; 2 teaspoons rose water; 2 teaspoons cornstarch (if using frozen berries, increase to 1 tablespoon); 1 3/4 cups (7 ounces) crumble topping (recipe below); 1 1/4 cups rolled oats; 1/4 cup rice flour; 1/4 cup regular or preferably toasted flaxseeds, coarsely ground; ⅓ cup unrefined turbinado sugar; 1/2 teaspoon freshly grated nutmeg; ⅛ teaspoon salt; 3 ounces (6 tablespoons) cold unsalted butter, cut into 1/2-inch pieces

Servings: persons

2 quarts raspberries (you may use frozen)
3 tablespoons sugar, preferably raw organic sugar
2 teaspoons rose water
2 teaspoons cornstarch (if using frozen berries, increase to 1 tablespoon)
1 3/4 cups (7 ounces) crumble topping (recipe below)
1 1/4 cups rolled oats
1/4 cup rice flour
1/4 cup regular or preferably toasted flaxseeds, coarsely ground
⅓ cup unrefined turbinado sugar
1/2 teaspoon freshly grated nutmeg
⅛ teaspoon salt
3 ounces (6 tablespoons) cold unsalted butter, cut into 1/2-inch pieces

1
In a large bowl, toss the raspberries with the sugar, rose water and cornstarch.
2
Cover and let stand for 15 to 30 minutes.
3
Meanwhile, preheat the oven to 350 degrees, and butter a 2-quart baking dish.
4
Transfer the fruit to the baking dish, making sure to scrape in all of the liquid from the bowl.
5
Place in the oven for 15 minutes.
6
Remove from the oven, and spread the crumble topping over the fruit in an even layer.
7
Return to the oven for 15 to 20 minutes until the crumble is bubbling and nicely browned.
8
Allow to stand for at least 15 minutes before serving.
9
Preheat the oven to 350 degrees.
10
Cover a baking sheet with parchment.
11
Place the oats, rice flour, ground flaxseeds, sugar, salt and nutmeg in a food processor fitted with the steel blade.
12
Pulse several times to combine.
13
Add the butter, and pulse until it is evenly distributed throughout the grain mix.
14
The mixture should have a crumbly consistency.
15
Spread the topping over the parchment-covered baking sheet in an even layer.
16
Place in the oven, and bake 10 minutes.
17
Rotate the pan, stir the mixture and bake another five to 10 minutes until nicely browned.
18
Remove from the heat, and allow to cool.
19
You can keep this in an airtight container or freezer bag in the freezer for several weeks.

487

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 quarts raspberries (you may use frozen), 3 tablespoons sugar, preferably raw organic sugar, 2 teaspoons rose water, 2 teaspoons cornstarch (if using frozen berries, increase to 1 tablespoon), and more.

Yes, Raspberry Crumble falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Raspberry Crumble

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions