This healthier 100% whole grain raspberry crumble is a quick and easy summer dessert! Use any fruit you like.
I’m not a huge fan of crisps, crumbles and cobblers. Why? I don’t like eating mushy fruit for days on end. It never seems to end, which isn’t a problem for cookies and brownies and other goodies, but I’m just over soggy fruit after the first day.
What’s great about this raspberry crumble recipe is that you can easily make half and only have two servings. So when Cassie posted this last week, I knew I had to make it. And I’m SO happy I did! It’s the best crumble I’ve ever had and I would happily eat this every day.
I kind of messed up this recipe while I was making it but didn’t even notice until I was typing up the directions. When I added the topping to the raspberries, I thought, “Wow… it’s half topping.” Turns out I was supposed to combine some of the topping with the filling. But it doesn’t matter! We loved it. We loved it so much that I’m not even going to try to do it the proper way next time.
If you don’t like raspberries, you can use another type of fruit. You might need less sugar as raspberries (at least mine) are pretty tart. Peaches, strawberries, cherries would all work perfectly for this crumble! And if you have company coming and want to double or triple the recipe and use a larger dish, that’s fine. Just be sure to adjust the baking time!
Look at how much topping there is! I picked at it for a while while I was taking the pictures. These lovely little raspberry crumbles were so crispy and just sweet enough. You really need to make this. Seriously. Come on! Look how easy it is.
100% Whole Grain Raspberry Crumble
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 4 servings
Ingredients
- 2 cups (about 260 grams) frozen raspberries, thawed and patted dry
- juice of half a lemon
- 1 tablespoon whole wheat / spelt or normal white flour
- 2-3 teaspoons coconut / unrefined / white sugar
- 1 cup (70 grams) old fashioned oats
- 2 tablespoons whole wheat / spelt or normal white flour
- 2 tablespoons coconut / unrefined / brown sugar
- 1 teaspoon cinnamon
- 1/8 teaspoon salt
- 2 tablespoons grapeseed or canola oil
- 2 tablespoons maple syrup
- 2 teaspoon vanilla
Filling:
Topping:
Directions
- Preheat your to 350°F / 175°C. Spray four 1/2 cup ramekins with non-stick cooking spray. In a small bowl, mix together the filling ingredients and set this aside.
- In a medium bowl, stir together the dry topping ingredients. In another small bowl, whisk together the oil, maple syrup and vanilla. Add the wet mix to the dry mix and stir with a fork until well combined.
- Divide the raspberry mixture among the four ramekins and then add the topping.
- Bake in the preheated oven for about 15 – 20 minutes or until the topping is golden brown and crisp. If you use a different type of fruit, it might take longer for the fruit to get soft so check on that before taking them out.
Notes
- You could use fresh berries but I haven’t tried it. I love fresh raspberries too much to bake with them so I always use frozen, which for some weird reason are crazy cheap here. And when I say 2 cups frozen, I mean you should measure out two cups of the frozen raspberries, and then thaw and pat dry. Just in case it’s unclear. :)
- The filling was just sweet enough for me, but still a little tart. Try the filling before dividing it up into the ramekins and add more sugar if needed.
- You might want to double this, I definitely will next time – you can see how thick the topping layer is in the first picture! If you do double, to be on the safe side, I’d put a Silpat or a cookie sheet on another rack under the ramekins in case of any spillage. I really don’t think there’ll be any but I don’t want anyone’s oven to get dirty!
Adapted from Bake Your Day - Strawberry Crumble
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30 comments on “100% Whole Grain Raspberry Crumble” — Add one!
My all time favorite. Awesome recipe. Thanks for sharing this.
Aww, yay! I’m so happy that you enjoy it so much. :) Thanks for your comment!
Lauren – I'm so happy that you liked them! Yay! And funny you mention Greek yogurt. I just made peach individual cobblers and am taking pictures right now. They look so boring, but I have no ice cream, so I put some Greek yogurt on them. Much better. :)
Erin – SO GOOD!!! I used frozen organic raspberries & blackberries, and tossed in a chopped organic fresh peach at the last minute. I'm pretty sure I'm going to need a serving with Greek yogurt tomorrow for breakfast ;).
Lauren – Yay! I hope you enjoy it as much as we did. Let me know how it turns out! :)
Making this today! Can't wait ;).
Nicole – What a nice comment! Thank you. :) I like that photo too. It makes me want to get up and go make some more, although I just made brownies and cookies. It's just that I really, really love raspberries. I'm happy you're back!
So glad to be back on your blog again! It's like I remember — beautiful photos of delicious-looking food. I especially love the third photo in this post, the close-up of the spoonful… I can almost taste it. I happen to love extra topping so I would make it as is. :)
Sonia – Thank you! I think you'd love this, but definitely double the fruit so that it's a little more healthy. :) And yeah, craving oats is weird! I read on a post the other day about someone else craving oats. I can't imagine ever craving something like that, but good for you. It's way better than craving chocolate. :)
And I've tried making grain free crumble. Bleeegh. I just invented that word to describe my grain-free crumble. But if anyone can create a good version, it's you!
Geeez, you're getting heatlhier by the day, young missus! I like! This is a superb recipe, love it, love it, love it.
I get the feeling that I'll be enjoying something "oats" very soon (got a crazy craving) and this might very well be it!
Either that, or I will have to turn your recipe into something grain free! ;)
Brandi – Thank you! It's not raspberry season here either. I think it'll still be another 6 weeks. Hmp. But frozen raspberries work wonderfully. :)
this looks beautiful! love that ruby red color. i can't WAIT for raspberry season here.
Clair – I know how you feel! Mr. Texanerin doesn't really like sweets and much prefers vegetables, so I have to eat basically everything by myself. And he definitely doesn't like the "healthified" stuff. This one he liked, though! And I agree, it is quite the chore. I usually only make half a recipe so that I can move on quicker. Have a great weekend! :)
Oh I hear ya…although, I admit that this happens with other sweets too. My bf is not big on sweet stuff, so I am often left to finish off whatever I've made…it can sometimes be a chore. ;-)
This looks delicious though…and I think I also have that bowl!
Yudith – Haha. I'm surprised by how many people have said that they also only like it on day one. I just thought that I was being overly picky/weird. :)
Baltic Maid – Thanks! I think so too. Peaches will be here soon and I don't like mushy peaches either for more than a day so there'll be more recipes like this soon!
Katie – Thank you!
That crumble looks INCREDIBLE!
I am all for individual desserts in ramekins or other small dishes. For some reason they're just so much fun… :-P
Thanks for this recipe. It looks amazing.
I had to laugh at your comment about eating mushy fruits for days and days! :) I actually love crumble, but like you, I only will eat them at day one. LOVE this recipe.
Amy – Thanks! And good to know that I'm not alone in my one day only crumble liking. :)
Chung-Ah – I don't think I've ever craved a crumble before but now that I've had these I might. I hope get a "fix." :)
Lindsey – Thank you! You'd like this one then. It's more than half crumble. :)
Jordan – Aww. That sounds like me. That's why I love this recipe! I can easily make two and not have to worry about eating the rest.
Sarah – Well, I used frozen. I think they're the perfect vehicle for frozen raspberries. :)
Crumbles are my favorite summer desserts…they're the perfect vehicle for fresh fruit. Love the raspberries in this one!
I gotta admit, I am a huge fan of cobblers,crisps, and crumbles, but I do have a boyfriend that isn't huge on sweet so I end up eating the whole pan.
It'll be quite nice to give this a try and not have to feel bad because I made a 9×9 pan of sweets just for myself. ;)
Thanks for the recipe!
Your crumble is just gorgeous! I always have this horrible habit of eating all of the topping off the crumble. haha. I'm not into mushy fruit either :)
Oh my, this looks so scrumptious! And I've actually been craving crumbles lately!
Oh, wow! This looks amazing! I love the idea of single servings (I, too, only like crumbles on the first day!)
Becca – Then you'd like this with the gigantic layer of crunchiness. :D
Katrina – Thanks! And you're right. Perfect for breakfast, lunch and dinner. :)
Amy – Haha. You should see the pictures of me trying to hold the spoon and take a picture at the same time. Scary. Then when I had the spoon-holding device, I kept getting shouted at because, "NOBODY HOLDS THEIR SPOON LIKE THAT!! UUURRRRRRGHHH!" Whatever. My stuff-on-the-spoon shots are in focus and you and I like them. That's good enough for me. :)
Cassie – Thanks again for the recipe! I'm going to see what else I can do with that topping. :)
Miryam – I think it still has a bit of sugar, but realistically, you can only use half the topping and it'd still be enough. I just went a little crazy. :) Thanks for the compliment!
I love any type of fruit crumble. I also love how versatile they are, it is one of my favorite quick baking things to put together. Yours does not seem that sweet for there is hardly any added sugar :-) Great pictures!!
I' so glad you liked it. I'm such a fan of the topping!!
oh yum, this looks awesome! + i see that your handy spoon-holding device was to put to use here. love the pics!
This would be awesome any time of day. I love a good crumble.
This looks great.
I don't like the mushy fruits either, but the crumble part is always my favorite part to eat :) I love the crunchyness of the crumble.