This Mini Raspberry Crumble has a sweet raspberry filling and a delicious and buttery crumb topping. It's best served hot out of the oven and topped off with a scoop of vanilla ice cream.
This crumble is so easy to make and comes together in about 10 minutes with basic ingredients. Its small size makes it perfect to eat on your own or with someone else!
A FEW NOTES BEFORE WE GET STARTED
- Measuring Your Ingredients: I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
- However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
- Oven Temperature: Make sure to preheat your oven for at least 15 minutes before you start baking.
- I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.
Preheat oven to 350º F. Combine raspberries, sugar, and cornstarch in a small bowl. Gently fold the dry ingredients over the raspberries until it covers them fully. Set aside.
In a large bowl whisk together the melted butter, flour, sugar, and baking powder until it starts to come together like a dough.
Prep a .5 qt cast iron mini dutch oven or a 9.5 oz ramekin by coating it with cooking spray. Gently add the raspberries into the dish.
Add the crumble over the raspberries in an even layer, but leave some open spots to allow for air to flow to the raspberries as they bake.
Sprinkle turbinado sugar on top. Bake for 38-40 minutes until golden brown. Let cool slightly before enjoying.
This is best when served the same day. It can be enjoyed by itself or topped with ice cream or whipped cream.
Mini Raspberry Crumble
This Mini Raspberry Crumble has a sweet raspberry filling and a delicious and buttery crumb topping. It's best served hot out of the oven and topped off with a scoop of vanilla ice cream.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 1-2 servings
- Category: Dessert
Ingredients
Raspberry Filling
- 2 cups raspberries
- 2 tbsp sugar
- 1 tbsp cornstarch
Crumble Topping
- 1 oz unsalted butter, melted
- 30 grams flour
- 24 grams sugar
- ½ tsp baking powder
- turbinado sugar, for topping
Instructions
- Preheat oven to 350º F.
- Combine raspberries, sugar, and cornstarch in a small bowl. Gently fold the dry ingredients over the raspberries until it covers them fully. Set aside.
- In a large bowl whisk together the melted butter, flour, sugar, and baking powder until it starts to come together like a dough.
- Prep a .5 qt cast iron mini dutch oven or a 9.5 oz ramekin by coating it with cooking spray. Gently add the raspberries into the dish.
- Add the crumble over the raspberries in an even layer, but leave some open spots to allow for air to flow to the raspberries as they bake.
- Sprinkle turbinado sugar on top.
- Bake for 38-40 minutes until golden brown.
- Let cool slightly before enjoying.
Notes
- This is best when served the same day. It can be enjoyed by itself or topped with ice cream or whipped cream.
- Leftover crumble should be covered in plastic wrap or put in an airtight container. It can be reheated in the microwave for about 10-15 seconds.
- If you don't have turbinado sugar, you can use granulated sugar for a topping.
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