Lemon Raspberry Crumble

• 1 cup fresh raspberries
• 1/4 cup granulated sugar
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1/2 teaspoon cornstarch
• 3/4 cup old-fashioned oats
• 1/2 cup all-purpose flour
• 1/4 cup packed brown sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup cold unsalted butter, cubed

Steps

1. 1 Preheat oven to 375°F (190°C).
2. 2 In a medium bowl, mix raspberries, granulated sugar, lemon juice, lemon zest, and cornstarch until combined.
3. 3 Transfer the raspberry mixture to an 8x8 inch baking dish.
4. 4 In another bowl, combine oats, flour, brown sugar, cinnamon, and salt. Cut in butter until mixture resembles coarse crumbs.
5. 5 Sprinkle the crumble topping evenly over the raspberry filling.
6. 6 Bake for 35 minutes or until the topping is golden brown and the filling is bubbly.
7. 7 Let cool slightly before serving.

Nutrition

Tips

• For a gluten-free option, use certified gluten-free oats and flour.
• If raspberries are out of season, frozen ones work just as well – no need to thaw.
• Top with a scoop of vanilla ice cream for an extra treat!

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for a warm treat.

Serving Suggestions

• Pair with a dollop of whipped cream or a scoop of vanilla ice cream.
• Serve with a hot cup of coffee or a cold glass of milk.

FAQ