Crumbly Raspberry Crumble


Have you run out of breakfast ideas? Maybe even out of dessert ideas? Here’s the ultimate solution: The very crumbly raspberry crumble! It’s not too sweet to not be breakfast, but still yummy and fruity enough to pass as a dessert! Curious? Here it is.

Crumbly Raspberry Crumble

For the crust and crumb:

  • 1 1/2 cups flour
  • 1 cup brown sugar
  • 1 1/4 cups rolled oats
  • 3/4 tsp salt
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 3/4 cups butter, melted

For the raspberry filling:

  • 1/4 cup brown sugar
  • 1/2 tsp cinnamon
  • 2 tbsp flour
  • 1 pound of raspberries (fresh or frozen)
  • 1/4 cup lemon juice (feel free to throw in some pulp, too!)

Preheat oven to 350° F (180° C) and grease a 9×13″ baking pan. Whisk together all of the ingredients for the crust until crumbly. Reserve one cup of this mixture (!!) before placing the rest in the prepared baking pan and flattening the crumbs with your hands to make an even layer. Bake for about 15 minutes until golden brown. For the filling, whisk together brown sugar, cinnamon and flour, then add the raspberries and lemon and toss until covered evenly. Spread the filling on the crust and sprinkle with the reserved cup of crumbs. Bake for 35-45 minutes until top is golden brown and the filling bubbles slightly around edges. Enjoy! 🙂

(Source of Recipe – seen on Yummly)


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