Here’s a simple and delicious recipe for Raspberry Cream Crumble—a fruity, creamy dessert with a crisp topping.
Ingredients (serves 6–8)
For the filling:
- 4 cups fresh or frozen raspberries
- 1/2 cup granulated sugar (adjust to taste)
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream or half-and-half
For the crumble topping:
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup cold butter, cubed
Instructions
- Preheat oven:
Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish or similar. - Prepare the filling:
- In a medium bowl, mix raspberries, sugar, cornstarch, and vanilla.
- Stir in the cream until well combined. Pour the mixture into the prepared baking dish.
- Make the crumble topping:
- In a separate bowl, combine flour, oats, brown sugar, cinnamon, and salt.
- Cut in the cold butter using a pastry cutter or fingers until the mixture resembles coarse crumbs.
- Assemble:
- Sprinkle the crumble evenly over the raspberry filling.
- Bake:
- Bake for 35–40 minutes until the topping is golden brown and the filling is bubbly.
- Serve:
- Let cool slightly before serving. Delicious on its own or with vanilla ice cream or whipped cream.
💡 Tips:
- Frozen raspberries work well; just thaw slightly and drain excess juice.
- For extra crunch, add chopped nuts (like almonds or pecans) to the topping.
- You can substitute half the raspberries with blueberries or blackberries for a mixed berry crumble.
If you want, I can give a 5-minute prep shortcut version using store-bought crumble topping for an even faster dessert.
