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This raspberry crumble has become my signature dessert for summer gatherings when berries are at their peak sweetness. The contrast between the warm, jammy raspberry filling and the crunchy, buttery topping creates a dessert that's both rustic and impressive enough for company.
I first made this crumble when my sister brought home buckets of raspberries from a local farm. The kitchen filled with the most incredible aroma as it baked, and now my family requests it whenever berries are in season.
Ingredients
- All purpose flour: creates the perfect crumbly texture for the topping
- Brown sugar: adds a rich molasses note that complements the berries beautifully
- Butter: must be cold to create those desirable crumbly pieces
- Fresh raspberries: are ideal, but frozen work well in a pinch
- Chopped walnuts: add essential texture and a nutty flavor that elevates the entire dessert
- Lemon juice and zest: brighten the filling and balance the sweetness
- Ground cinnamon and nutmeg: bring warmth and depth to the topping
Step-by-Step Instructions
- Prepare the Baking Dish:
- Preheat your oven to 375°F and thoroughly coat a 2-quart baking dish with non-stick spray. This step is crucial to prevent sticking and make serving easier.
- Make the Crumb Topping:
- Whisk together flour, brown sugar, granulated sugar, cinnamon, nutmeg, and salt in a medium bowl until thoroughly combined. Using your fingertips or a pastry cutter, work the cold butter pieces into the dry ingredients until the mixture resembles coarse crumbs about the size of peas. Gently fold in the walnuts, being careful not to overmix.
- Prepare the Raspberry Filling:
- Combine fresh raspberries, sugar, lemon juice, lemon zest, and chopped walnuts in a large bowl. Toss gently to coat the berries without crushing them. Allow the mixture to rest for 5 minutes to draw out some juices, then stir once more before transferring to your prepared baking dish.
- Assemble and Bake:
- Sprinkle the crumb topping evenly over the raspberry mixture, covering it completely. Bake uncovered for 30-35 minutes, or until you see the filling bubbling at the edges and the topping has turned a beautiful golden brown.
- Cool and Serve:
- Allow the crumble to cool for 10-15 minutes before serving. This cooling period allows the filling to set slightly while still remaining warm. For an extra special touch, top each serving with a scoop of vanilla ice cream.
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My absolute favorite component is the crunchy walnut topping. The first time I made this, I nearly doubled the nuts because my grandmother always said desserts needed "something to chew on." This small change transformed a simple crumble into something truly memorable that my family still talks about years later.
Storage Tips
This raspberry crumble can be stored at room temperature for up to 2 days, covered loosely with foil. For longer storage, refrigerate for up to 5 days. The topping will soften slightly in the refrigerator but can be revived in a 350°F oven for 10 minutes. If you want to freeze portions, store them in airtight containers for up to 3 months and thaw overnight in the refrigerator before reheating.
Perfect Substitutions
While raspberries are the star, this versatile crumble works beautifully with other berries or combinations. Try blackberries for a deeper flavor, or mix raspberries with blueberries for visual appeal and varied texture. If walnuts are not your preference, almonds, pecans, or even hazelnuts make excellent substitutes. For a gluten free version, replace all purpose flour with a 1 to 1 gluten free flour blend and add 1/4 teaspoon of xanthan gum if your blend does not already contain it.
Serving Suggestions
While vanilla ice cream is the classic pairing, consider serving your warm crumble with lightly whipped cream, Greek yogurt, or mascarpone cheese for a tangy contrast. For brunch, serve smaller portions alongside eggs and savory dishes. During holiday gatherings, create a dessert bar with this crumble, offering various toppings like caramel sauce, crushed toffee bits, or toasted coconut for guests to customize their servings.
The Secret to Perfect Texture
The key to achieving that ideal crisp topping lies in how you handle the butter. Keep it cold until the last moment, and avoid overworking the crumble mixture with your hands, as body heat will soften the butter too much. Work quickly and use your fingertips rather than your palms. For extra crunch, try chilling the assembled topping for 15 minutes before baking, which helps maintain those desirable buttery pockets that become crispy during baking.
Frequently Asked Questions
- → Can I use frozen raspberries?
Yes, frozen raspberries can be used. Thaw them first and drain excess liquid to prevent the dessert from becoming too watery.
- → Can I substitute walnuts with other nuts?
Absolutely! Pecans or almonds make excellent substitutes for walnuts in this dish.
- → Do I need to peel the raspberries?
No, raspberries do not require peeling. Use them fresh as-is.
- → How can I make the crumb topping crispier?
Ensure the butter is cold and work it into the dry ingredients until the mixture forms coarse crumbs. Avoid overmixing.
- → What size baking dish should I use?
A 2-quart baking dish or a 9x9 inch dish works perfectly for this recipe.