Berrylicious Raspberry Crumble with Walnut Topping Recipe

Introduction

This Raspberry Crumble is a delightful blend of tart fresh berries topped with a buttery, nutty crumble. Perfect for a simple dessert, it combines warm spices and crunchy walnuts for a comforting treat that’s easy to make and sure to please.

Ingredients

• 1 cup all purpose flour
• ½ cup packed light brown sugar
• ¼ cup granulated sugar
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• ½ cup butter, chilled and cut into small pieces
• ¼ cup chopped walnuts
• 6 cups fresh raspberries
• ¼ cup granulated sugar
• 1 cup walnuts, chopped
• 1 tablespoon lemon juice
• 1 tablespoon lemon zest

Instructions

1. Step 1: Preheat the oven to 375°F (190°C) and spray a 2-quart or 9×9 inch baking dish with non-stick cooking spray. Set aside.
2. Step 2: In a medium bowl, whisk together the flour, brown sugar, ¼ cup granulated sugar, cinnamon, nutmeg, and salt until combined.
3. Step 3: Cut the chilled butter into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs.
4. Step 4: Stir the ¼ cup chopped walnuts into the crumb topping mixture.
5. Step 5: In a large bowl, combine the fresh raspberries, ¼ cup granulated sugar, lemon juice, lemon zest, and 1 cup chopped walnuts. Stir gently to mix and let sit for 5 minutes.
6. Step 6: Pour the raspberry mixture into the prepared baking dish.
7. Step 7: Sprinkle the crumb topping evenly over the raspberries.
8. Step 8: Bake uncovered for 30-35 minutes, or until the topping is golden brown and the filling is bubbling.
9. Step 9: Let the crumble cool for 10-15 minutes before serving.
10. Step 10: Optional: Serve warm topped with a scoop of vanilla ice cream for extra indulgence.

Tips & Variations

• For a gluten-free version, substitute the all purpose flour with a gluten-free flour blend.
• Swap walnuts for pecans or almonds if preferred, or omit nuts for a nut-free version.
• Use frozen raspberries if fresh are not available, just increase the baking time slightly.
• Add a pinch of ground ginger or cardamom to the crumble topping for a warm spice twist.

Storage

Store leftover crumble covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the entire dish in a 350°F oven until heated through. The crumble is best enjoyed fresh but can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other berries instead of raspberries?

Yes, you can substitute raspberries with blueberries, blackberries, or a mixed berry combination for a different flavor profile.

How do I make the crumble topping crumbly and not doughy?

Using cold butter and cutting it into the flour mixture until it forms coarse crumbs helps achieve a crisp, crumbly topping. Avoid over-mixing once the butter is added.

Berrylicious Raspberry Crumble with Walnut Topping Recipe

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★★★★★

4.7 from 56 reviews

This delightful Raspberry Crumble combines fresh raspberries with a zesty lemon-infused filling and a crunchy walnut-studded crumb topping. Baked to golden perfection, it offers a perfect balance of tart and sweet flavors with a buttery, nutty texture, ideal for dessert or a cozy treat.

• Author: reem
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crumb Topping

• 1 cup all purpose flour
• ½ cup packed light brown sugar
• ¼ cup granulated sugar
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• ½ cup butter, chilled and cut into small pieces
• ¼ cup chopped walnuts

Raspberry Filling

• 6 cups fresh raspberries
• ¼ cup granulated sugar
• 1 cup walnuts, chopped
• 1 tablespoon lemon juice
• 1 tablespoon lemon zest

Instructions

1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Spray a 2-quart or 9×9 inch baking dish with non-stick cooking spray and set it aside to get ready for the filling and topping.
2. Mix Dry Ingredients for Crumb Topping: In a medium bowl, whisk together the all-purpose flour, light brown sugar, granulated sugar, ground cinnamon, ground nutmeg, and salt until well combined, forming the base of your crumble topping.
3. Incorporate Butter: Cut the chilled butter into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs, ensuring a buttery texture for the crumble.
4. Add Walnuts to Crumb: Stir in ¼ cup of chopped walnuts to the crumb mixture, adding a crunchy texture and nutty flavor to the topping.
5. Prepare Raspberry Filling: In a large bowl, combine the fresh raspberries, ¼ cup granulated sugar, lemon juice, lemon zest, and 1 cup chopped walnuts. Stir gently to combine and let the mixture sit for 5 minutes to enhance the flavors.
6. Assemble in Baking Dish: Pour the raspberry mixture into the prepared baking dish, spreading it evenly. Next, sprinkle the crumb topping evenly over the raspberry filling, covering it completely.
7. Bake the Crumble: Place the dish in the preheated oven and bake uncovered for 30-35 minutes or until the topping is golden brown and the filling is bubbling slightly around the edges.
8. Cool and Serve: Remove from the oven and let the crumble cool for 10-15 minutes to allow the filling to set before serving.
9. Optional Serving Suggestion: Serve warm with a scoop of vanilla ice cream for an extra indulgent dessert experience.

Notes

• Ensure butter is chilled for the crumb topping to achieve the right texture.
• Allowing the raspberry filling to sit before baking helps to release natural juices and enhance flavor.
• Walnuts add crunch; you can substitute with pecans if preferred.
• Store leftovers covered in the refrigerator and consume within 3 days.
• For a gluten-free version, substitute all-purpose flour with a gluten-free baking blend.

Keywords: raspberry crumble, berry dessert, crumble topping, walnut dessert, baked fruit dessert, easy raspberry recipe