Looking for a way to use up some leftover berries? Or perhaps you have some frozen berries and you need a good recipe for them. Try this Easy Raspberry Crumble. Ready in an hour, and made with ingredients you probably have on hand right now.
We grow our own berries and I usually have a whole shelf full of frozen berries to use at any time. But I’ve notice the store often has berries on sale when they need to move them along. So we pick up a few packages and freeze them for use later. That’s where these blackberries came from.
With all these berries, I need a lot of recipes to use them. Here’s a recipe for Raspberry Thumbprint Cookies, and another for Black Raspberry Turnovers. I also have Raspberry Bars and the famous Black Velvet Cupcakes, made with black raspberries. I’m sure I’ll come up with more over time.
Today, I had a thawed bag of raspberries crying out for me to use them, and I wanted something extra-simple because I had a few errands to run later. I decided on an Easy Raspberry Crumble.
A crumble is any dessert made with a crumbled topping of oats, brown sugar, flour and butter. You mix the crumble ingredients, part it in halves, press half of it into a pan, add the fruit, thickened with starch, and then top it all with the other half of the oat mixture. You can use about anything. This recipe was adapted from an old church cookbook and it called for rhubarb originally. But you can use apples, berries, peaches – whatever you have on hand.
You really can whip this up in one hour. It takes longer to cool for slicing than it does to make it! And it always comes out great – not so sweet that the fruit is drowned out, but sweet enough for a dessert with dinner or with coffee in the morning.
Easy Raspberry Crumble
Ingredients
- 1 cup Flour
- 1 cup Brown Sugar packed
- 3/4 cup Oats quick cooking or regular
- 1 1/2 Cup Fresh or Frozen Berries I use raspberries
- 1/2 cup Butter melted
- 1 tsp Cinnamon
- 1 cup Sugar
- 2 tbsp Corn Starch
- 1 cup Water or Berry Juice
- 1 tsp Vanilla
Instructions
- Preheat oven to 350°F. Prepare a 9X9" baking pan with cooking spray.
- In a large bowl, mix together the flour, brown sugar, oats and cinnamon. Drizzle in the melted butter and mix until well-distributed.
- Place half the oat mixture in the baking pan and press down firmly to form a base. Cover the base with your fruit.
- In a medium pan, mix the white sugar, water or berry juice and vanilla. Heat until warm. Mix the corn starch in a tablespoon of water until blended, then pour into the warm sugar mixture while stirring.
- Heat the mixture until it clears and thickens – just about to boiling. Pour over the fruit in the baking pan.
- Top the pan with the remaining crumble and bake for one hour. Let cool for an hour before spooning into bowls for serving.
