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Mini Raspberry Crumble

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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.

  • Author: Marisa Guerra
  • 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

  1. Preheat oven to 350 F.
  2. Combine raspberries, sugar, and cornstarch in a small bowl. Gently fold the dry ingredients over the raspberries until it covers them fully. Set aside.
  3. In a large bowl whisk together the melted butter, flour, sugar, and baking powder until it starts to come together like a dough.
  4. 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.
  5. 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.
  6. Sprinkle turbinado sugar on top.
  7. Bake for 38-40 minutes until golden brown.
  8. 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.

Find it online: https://marisabakes.com/2024/06/27/mini-raspberry-crumble/