Raspberry Crumble
Updated June 23, 2023
- Total Time
- 1 hour 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2quarts raspberries (you may use frozen)
- 3tablespoons sugar, preferably raw organic sugar
- 2teaspoons rose water
- 2teaspoons cornstarch (if using frozen berries, increase to 1 tablespoon)
- 1¾cups (7 ounces) crumble topping (recipe below)
- 1¼cups rolled oats
- ¼cup rice flour
- ¼cup regular or preferably toasted flaxseeds, coarsely ground
- ⅓cup unrefined turbinado sugar
- ½teaspoon freshly grated nutmeg
- ⅛teaspoon salt
- 3ounces (6 tablespoons) cold unsalted butter, cut into ½-inch pieces
For the Flaxseed and Oatmeal Crumble Topping
Nutritional analysis per serving (8 servings)
305 calories; 13 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 3 grams polyunsaturated fat; 46 grams carbohydrates; 13 grams dietary fiber; 20 grams sugars; 5 grams protein; 41 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, toss the raspberries with the sugar, rose water and cornstarch. Cover and let stand for 15 to 30 minutes. Meanwhile, preheat the oven to 350 degrees, and butter a 2-quart baking dish.
- Step 2
Transfer the fruit to the baking dish, making sure to scrape in all of the liquid from the bowl. Place in the oven for 15 minutes. Remove from the oven, and spread the crumble topping over the fruit in an even layer. Return to the oven for 15 to 20 minutes until the crumble is bubbling and nicely browned. Allow to stand for at least 15 minutes before serving.
- Step 3
Preheat the oven to 350 degrees. Cover a baking sheet with parchment. Place the oats, rice flour, ground flaxseeds, sugar, salt and nutmeg in a food processor fitted with the steel blade. Pulse several times to combine. Add the butter, and pulse until it is evenly distributed throughout the grain mix. The mixture should have a crumbly consistency.
- Step 4
Spread the topping over the parchment-covered baking sheet in an even layer. Place in the oven, and bake 10 minutes. Rotate the pan, stir the mixture and bake another five to 10 minutes until nicely browned. Remove from the heat, and allow to cool. You can keep this in an airtight container or freezer bag in the freezer for several weeks.
- Advance preparation: You can bake the fruit without the crumble topping as instructed in Step 2, then allow it to sit for a few hours before you finish it with the crumble topping. You can keep the topping in an airtight container or freezer bag in the freezer for several weeks.
Private Notes
Comments
I think the steps are out of order. First—for the crumble topping— I think you could make that first and then you’d have it to add to the raspberries in step two.
This recipe has to many ingredients, there is absolutely no need for the rose water or cornstarch (even if the berries are frozen)
Also on the topping, one teaspoon of nutmeg will destroy the flavour of the raspberries, it is not needed or a good addition.
I made this in a more traditional crumble fashion - first the filling - then the crust on top. I did not bake flat - I put it in an 8 1/2 x 11 pan- My substitutions were: some buckwheat kernels vs. flax (it's what I had on hand). I also used buckwheat flour so this is 'mostly gluten free'. No rose water - used arrowhead root vs. cornstarch. At the end, I drizzled a bit of maple syrup to sweeten it up a bit - it's not overly sweet and though there are substitutions, it's a hit:)
1 tbsp of sugar with fruit....1/8 cup sugar in topping, no rosewater
Loooove this recipe. Raspberry fanatic that I am. Omitted the rose water and nutmeg. Added cinnamon before serving for a little extra flavor and sweetness. Very tart, so delicious and equally as healthy!
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