Sweet Raspberry Crumble

Here is my favorite raspberry crumble recipe, with a sweet and tangy raspberry filling brightened with lemon, and a buttery oat topping spiced with pumpkin pie spice.

This raspberry crumble is perfect for busy weeknights since you can use fresh or frozen berries. I love serving it warm with a scoop of vanilla ice cream on top. My kids always ask for seconds!

What Kind of Raspberries Should I Use?

Frozen raspberries are actually perfect for this crumble recipe, and they’re often more affordable than fresh ones. When raspberries are frozen at their peak ripeness, they lock in all that sweet-tart flavor, so you don’t have to worry about getting berries that are underripe or past their prime. If you do want to use fresh raspberries instead, that works too – just make sure they’re ripe and give them a gentle rinse before using. The key with frozen berries is to thaw them completely and pat them dry with paper towels to remove excess moisture, which helps prevent your crumble from getting too soggy on the bottom.

Options for Substitutions

This crumble is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Frozen raspberries: Fresh raspberries work great too – just use the same amount. You can also mix in other berries like blackberries, blueberries, or strawberries for a mixed berry crumble.
• Light brown sugar: Regular granulated sugar works fine, though you’ll lose a bit of that caramel-like flavor. You can also use dark brown sugar if that’s what you have on hand.
• Old fashioned oats: Don’t substitute quick cooking oats here – they’ll turn mushy. Stick with old fashioned oats for that nice texture in the topping.
• Pumpkin pie spice: If you don’t have pumpkin pie spice, just use cinnamon or apple pie spice like mentioned. Or make your own blend with ½ teaspoon cinnamon, ¼ teaspoon nutmeg, and a pinch of ginger.
• Salted butter: Unsalted butter works too – just add a pinch of salt to the crumble topping. The butter should stay cold for the best crumbly texture.
• Cornstarch: You can swap this with the same amount of tapioca starch or arrowroot powder if needed for thickening the berry filling.

Watch Out for These Mistakes While Baking

The biggest mistake with fruit crumbles is using butter that’s too soft, which creates a greasy topping instead of those nice, chunky clusters you want – keep your butter cold and work it in quickly with your fingers or a pastry cutter until you get pea-sized pieces.

Another common error is skipping the step of patting your thawed raspberries dry, as excess moisture will make your filling watery and prevent the bottom from setting properly.

To get that perfect golden-brown, crispy topping, make sure your crumble layer is thick and even across the entire dish, and if it’s browning too quickly, just tent some foil over the top for the last 10 minutes of baking.

Finally, resist the urge to dig in right away – letting the crumble cool for at least 15-20 minutes allows the filling to thicken up so it doesn’t run all over your plate.

What to Serve With Raspberry Crumble?

Raspberry crumble is begging for a scoop of vanilla ice cream on top – the cold, creamy ice cream melting into the warm, tart berries is absolutely perfect. If you’re not an ice cream person, a dollop of freshly whipped cream or even some Greek yogurt works great too, especially for breakfast or brunch. I love serving this for dessert after a simple weeknight dinner since it feels special but comes together so easily. You could also pair it with a cup of coffee or tea for an afternoon treat, or serve it alongside other summer desserts at a backyard gathering.

Storage Instructions

Store: Keep any leftover raspberry crumble covered with foil or plastic wrap in the fridge for up to 4 days. The topping might soften a bit as it sits, but it still tastes great. I actually think it’s even better the next day when all the flavors have had time to meld together.

Freeze: You can freeze the baked crumble for up to 3 months in a freezer-safe container. If you want to prep ahead, you can also assemble the whole thing unbaked and freeze it, then bake it straight from frozen (just add about 10-15 extra minutes to the baking time).

Reheat: Warm it up in a 350°F oven for about 15-20 minutes until heated through. If you want to crisp up the topping again, remove the foil for the last 5 minutes of reheating. The microwave works in a pinch, but the oven really brings back that nice crumbly texture on top.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2100-2300
• Protein: 23-27 g
• Fat: 65-75 g
• Carbohydrates: 390-430 g

Ingredients

For the filling:

• 4 cups raspberries (fresh or frozen)
• 1/2 cup brown sugar
• 1.5 tbsp cornstarch
• 1 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 1 tsp freshly grated lemon zest

For the topping:

• 1.5 cups old fashioned oats
• 1/2 cup all-purpose flour
• 1/2 cup brown sugar, packed
• 1 tsp pumpkin pie spice
• 10 tbsp unsalted butter, chilled and cubed
• 1/4 tsp fine sea salt

Step 1: Prepare the Oven and Mise en Place

• Butter or cooking spray

Preheat your oven to 350°F and lightly grease an 8×8 inch or 9×13 inch baking dish with butter or cooking spray.

While the oven heats, measure out all your ingredients and have them ready—this ensures smooth cooking with no scrambling.

Step 2: Build the Raspberry Filling

• 4 cups raspberries
• 1/2 cup brown sugar
• 1.5 tbsp cornstarch
• 1 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 1 tsp freshly grated lemon zest

In a medium bowl, combine the raspberries, 1/2 cup brown sugar, cornstarch, fresh lemon juice, vanilla extract, and lemon zest.

Gently toss everything together until the raspberries are evenly coated and the cornstarch is fully incorporated—this thickens the fruit juices as it bakes.

Transfer the mixture to your prepared baking dish, spreading it into an even layer.

Step 3: Make the Crumble Topping

• 1.5 cups old fashioned oats
• 1/2 cup all-purpose flour
• 1/2 cup brown sugar, packed
• 1 tsp pumpkin pie spice
• 10 tbsp unsalted butter, chilled and cubed
• 1/4 tsp fine sea salt

In a separate bowl, whisk together the oats, all-purpose flour, 1/2 cup packed brown sugar, pumpkin pie spice, and fine sea salt.

Add the chilled, cubed butter and use a fork or your fingertips to work it into the dry mixture until it resembles coarse breadcrumbs with pea-sized pieces of butter throughout.

I prefer using my fingertips for better control—it gives you a more rustic, chunky texture that bakes up beautifully crispy.

Step 4: Assemble and Bake

• crumble topping from Step 3
• raspberry filling from Step 2

Spread the crumble topping from Step 3 evenly over the raspberry filling, breaking up any large clumps as you go.

Don’t pack it down—keeping it loose allows it to bake up light and crunchy.

Place in the preheated 350°F oven and bake for 30–35 minutes, until the topping is golden brown and the fruit begins to bubble slightly around the edges.

Step 5: Cool and Serve

Remove from the oven and let the crumble cool for 10–15 minutes on a wire rack—this brief resting time allows the filling to set slightly so it won’t run all over your plate.

Serve warm, ideally with a dollop of whipped cream or vanilla ice cream to contrast the tart raspberries and sweet, buttery crumble.

Sweet Raspberry Crumble

Delicious Sweet Raspberry Crumble recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 8 servings

Calories: 2200

Ingredients Method

Ingredients

  

For the filling:

• 4 cups raspberries (fresh or frozen)
• 1/2 cup brown sugar
• 1.5 tbsp cornstarch
• 1 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 1 tsp freshly grated lemon zest

For the topping:

• 1.5 cups old fashioned oats
• 1/2 cup all-purpose flour
• 1/2 cup brown sugar, packed
• 1 tsp pumpkin pie spice
• 10 tbsp unsalted butter, chilled and cubed
• 1/4 tsp fine sea salt

Method

 

1. Preheat your oven to 350°F and lightly grease an 8x8 inch or 9x13 inch baking dish with butter or cooking spray. While the oven heats, measure out all your ingredients and have them ready—this ensures smooth cooking with no scrambling.
2. In a medium bowl, combine the raspberries, 1/2 cup brown sugar, cornstarch, fresh lemon juice, vanilla extract, and lemon zest. Gently toss everything together until the raspberries are evenly coated and the cornstarch is fully incorporated—this thickens the fruit juices as it bakes. Transfer the mixture to your prepared baking dish, spreading it into an even layer.
3. In a separate bowl, whisk together the oats, all-purpose flour, 1/2 cup packed brown sugar, pumpkin pie spice, and fine sea salt. Add the chilled, cubed butter and use a fork or your fingertips to work it into the dry mixture until it resembles coarse breadcrumbs with pea-sized pieces of butter throughout. I prefer using my fingertips for better control—it gives you a more rustic, chunky texture that bakes up beautifully crispy.
4. Spread the crumble topping from Step 3 evenly over the raspberry filling, breaking up any large clumps as you go. Don't pack it down—keeping it loose allows it to bake up light and crunchy. Place in the preheated 350°F oven and bake for 30–35 minutes, until the topping is golden brown and the fruit begins to bubble slightly around the edges.
5. Remove from the oven and let the crumble cool for 10–15 minutes on a wire rack—this brief resting time allows the filling to set slightly so it won't run all over your plate. Serve warm, ideally with a dollop of whipped cream or vanilla ice cream to contrast the tart raspberries and sweet, buttery crumble.