Raspberry Cherry Crumble
Do I have a treat for you. A gooey, sweet and tart raspberry and cherry blend covered with a toasty streusel topping. My Raspberry Cherry Crumble is a most try. Serve it warm with vanilla ice cream and you will want to go back for seconds even when you are full. Something about the combination of raspberries and cherries just works. And with these fruits in season, this is the perfect time of the year to make it. Plus Father’s Day is around the corner so go get the ingredients below so you can see what I’m talking about.
But before you get started, read these notes.
- You can use either frozen or fresh raspberries and cherries. I used frozen and just placed them in the oven while it was preheating until the fruit were soft. If using frozen, you can do the same or put them out a few hours in advance so they get to room temperature.
- I used dark red cherries but you can use any cherries of your choice. Just don’t use any canned/jarred fruit with added sugars or other added ingredients.
- I also have a the option for a lighter crumble topping. The recipe is very crumbly but if you want a lighter topping, follow this recipe instead: – 1½ cups flour, – ½ cup brown sugar, – ¼ tsp salt, – ½ tsp cinnamon, – ⅔ cup butter (about 10.5 tbsps).
Now you know all there is to know in order to make this Raspberry Cherry Crumble. If you are like me and can’t get enough of crumbles, also take a look at my Apple Crumble recipe. Enjoy!
Raspberry Cherry Crumble
Ingredients
Filling
- 16 oz cherries about 3 cups, frozen or fresh
- 12 oz raspberries about 2.5 cups, frozen or fresh
- 6 tbsp white sugar
- 2 tbsp cornstarch
- 1 tsp vanilla
Crumble
- 2 cups all purpose flour
- ½ cup & 2 tbsp brown sugar 10 tbsps
- ½ tsp salt
- ¾ tsp cinnamon
- ¾ cup butter, softened
- Vanilla ice cream for serving
Instructions
- Preheat oven to 350ºF.
- Add your raspberries and cherries to a 9in baking pan. (If using frozen fruit, place pan in the oven until fruit is completely defrosted. Skip this step if using defrosted or fresh fruit.)
- Add sugar, cornstarch and vanilla to the fruit. (To avoid cornstarch clumps, you can mix the cornstarch with the sugar first.) Stir until completely combined then set aside.
- In a large bowl, mix flour, sugar, salt and cinnamon until well combined.
- Add softened butter to the flour mixture and mix until the it forms a coarse crumb.
- Crumble the mixture over the fruit until the fruit evenly covered.
- Place in the oven and bake for 35 to 45 minutes or until the crumb turns into a golden brown color and fruit begins to bubble.
- Let cool for at least 10 minutes. Serve warm with a scoop of vanilla ice cream.
2 Comments
Rebecca+Amin
June 14, 2023 at 3:04 pm
Yummy!
fuajia
June 14, 2023 at 4:58 pm
Thank you 🥰