Can I use frozen raspberries for this Raspberry Almond Crumble?

Yes, absolutely! This recipe works wonderfully with both fresh and frozen raspberries. If using frozen berries, there's no need to thaw them beforehand; just add them directly to the baking dish with the other filling ingredients. They will release their juices and cook down perfectly in the oven, making this one of the most versatile raspberry recipes.

How do I know when the Raspberry Almond Crumble is done baking?

The crumble is done when the topping is golden brown and appears crisp, and the raspberry filling is visibly bubbling around the edges of the baking dish. You might even see some of the berry juices peeking through the topping. This usually takes about 35-40 minutes at 375u00b0F (190u00b0C).

Can I make this Raspberry Almond Crumble ahead of time?

You can prepare the crumble topping mixture ahead of time and store it in the refrigerator for up to 3 days, or freeze it for up to a month. The assembled crumble can also be baked a few hours in advance and gently reheated. For best results, I recommend baking it fresh for that perfect warm, bubbly texture, which truly highlights the appeal of raspberry recipes.

What are the best ways to store and reheat leftover Raspberry Almond Crumble?

Store any leftover Raspberry Almond Crumble in an airtight container in the refrigerator for up to 3 days. To reheat, you can warm individual portions in the microwave until heated through, or place the entire dish (if still in a baking-safe dish) in a preheated oven at 300u00b0F (150u00b0C) for 15-20 minutes, or until warm and the topping crisps up again. This ensures you can enjoy delicious raspberry recipes days after baking.

raspberry recipes: 7 Irresistible Raspberry Almond Crumble Ideas

Name: Raspberry Almond Crumble
Prep time: 20 min
Cook time: PT-495085H26M16S
Total time: PT-495085H26M16S
Cuisine: American
Ingredients: 4-5 cups fresh or frozen raspberries; 1/2 cup granulated sugar (for filling); 2 tablespoons cornstarch; 1 tablespoon fresh lemon juice; 1 cup all-purpose flour; 1/2 cup rolled oats; 1/2 cup packed light brown sugar; 1/4 cup granulated sugar (for topping); 1/4 cup almond flour; 1/2 teaspoon salt; 1/2 cup (1 stick) cold unsalted butter, cut into small cubes; 1/2 cup sliced almonds (optional, for topping)

Ingredients

Scale

4-5 cups fresh or frozen raspberries
1/2 cup granulated sugar (for filling)
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
1 cup all-purpose flour
1/2 cup rolled oats
1/2 cup packed light brown sugar
1/4 cup granulated sugar (for topping)
1/4 cup almond flour
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into small cubes
1/2 cup sliced almonds (optional, for topping)

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Instructions

Step 1: Preheat your oven to 375°F (190°C). Lightly grease an 8x8 inch (or similar 2-quart) baking dish.
Step 2: In a large bowl, gently combine the raspberries, 1/2 cup granulated sugar, cornstarch, and lemon juice. If using frozen raspberries, do not thaw them.
Step 3: Pour the raspberry mixture evenly into your prepared baking dish.
Step 4: In a separate medium-sized bowl, whisk together the all-purpose flour, rolled oats, light brown sugar, 1/4 cup granulated sugar, almond flour, and salt.
Step 5: Add the cold, cubed butter to the dry ingredients. Using your fingertips, a pastry blender, or two knives, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining.
Step 6: If using, stir in the 1/2 cup sliced almonds into the crumble mixture.
Step 7: Evenly sprinkle the crumble topping over the raspberry filling in the baking dish. Do not press it down.
Step 8: Place the baking dish on a baking sheet and bake for 35-40 minutes, or until the topping is golden brown and the raspberry filling is bubbly around the edges.
Step 9: Remove from the oven and let it cool for at least 15-20 minutes before serving to allow the filling to set slightly.

Notes

For best results, use cold butter for the crumble topping. If the topping starts to brown too quickly, you can lightly tent the dish with aluminum foil. This crumble is delicious warm with vanilla ice cream or whipped cream.

Prep Time: 20 minutes
Cook Time: 35-40 minutes
Category: Desserts & Baking
Cuisine: American

Nutrition

Serving Size: 1 serving (approx. 1/8 of recipe)
Calories: 350 kcal
Sugar: 30g
Sodium: 120mg
Fat: 16g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 5g
Protein: 4g
Cholesterol: 45mg

Ingredients

Instructions

Notes

Nutrition

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