Raspberry Crumble – Easy Recipe

I found lots of frozen raspberries in my freezer, which gave me the idea for this Raspberry Crumble – Easy Recipe. This recipe is suitable for both frozen and fresh raspberries. As the title suggests, it’s a straightforward recipe, and with relatively few ingredients.

Recipe for Raspberry Crumble

To keep things simple, I only added a little sugar and some cornflour to the raspberries. The cornflour serves to thicken the juices into a syrup as the crumble bakes, while the sugar helps reduce the raspberries’ tartness. Of course, if you like things a little sweeter some more sugar is fine.

For the crumble topping, simplicity is key. It only requires flour, butter, brown sugar, and salt. You can use caster or granulated sugar instead of brown sugar, if you prefer. The method is also easy: rub the butter into the flour and then mix in the sugar and salt.

In a 9-inch/23cm pie dish, spread out the raspberries and sprinkle the sugar and cornflour over them. Add the crumble, ensuring it covers the raspberries fairly evenly. Squeezing the crumble mix while covering the raspberries creates small crumbly lumps. Bake the crumble for 40 to 45 minutes until the top turns golden brown. Allow it to cool for a while before serving as the raspberries will be piping hot.

As you can see, everything is straightforward. . The result is a delicious crumble with raspberries retaining their sharpness and a slightly sweetened syrup. The crumble offers just the right amount of sweetness and a fantastic texture. The best way to enjoy the crumble is warm, served with custard, cream, or ice-cream. My personal preference is for custard as an accompaniment.

Another easy recipe is Raspberry Crumble Cookies.

Raspberry Crumble – Easy Recipe

Recipe by geoffcooCourse: DessertsDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

40

minutes

Ingredients

• For the crumble

• 225g(1 1/2 cups, based on scooping packed flour into a 250ml cup) plain flour

• 113g(8 tbsp) unsalted butter at room temperature, cubed

• 75g(6 tbsp) soft light brown sugar

• 1.5g(1/4 tsp) salt

• For the raspberries

• 500g(1 1lb) raspberries(thawed if using frozen)

• 25g(2 tbsp) caster sugar

• 6g(2 tsp) cornflour

Directions

• Preheat the oven to 180C/160C Fan/350F.
• Place the flour and salt into a large bowl.
• Add the cubes of butter and rub it into the flour until the mixture quite course, with little flecks of butter still visible. You can do this in a food processor if you wish.
• Stir in the brown sugar until that is mixed through and the mixture retains a crumbly appearance.
• Place the raspberries over the base of a 9 inch/23cm pie dish.
• Mix the sugar and cornflour together and then sprinkle the mixture over the raspberries.
• Cover that by sprinkling the crumble mixture all over the top. Squeeze some of the mixture as you sprinkle it to great little crumbly lumps.
• Bake the raspberry crumble for 40 to 45 minutes, until the crumble has turned a nice golden brown.
• Remove it from the oven and leave it to cool for a while before serving warm.