Raspberry Crumble
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Raspberry Crumble
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Sweet and tangy Raspberry Crumble is the perfect summer dessert that's easy to make. Serve it warm with a scoop of vanilla ice cream.
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Ingredients
- 4 cups frozen raspberries thawed and patted dry
- 1 cup light brown sugar packed and divided
- 1 Tablespoon cornstarch
- 1 Tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1 ½ cups old fashioned oats
- ½ cup all purpose flour
- 1 teaspoon pumpkin pie spice
- ½ cup cold salted butter (1 stick), cut into small pieces
Instructions
- Preheat the oven to 350 degrees Fahrenheit and spray a 9 inch pie dish with non-stick baking spray, set aside.
- In a medium bowl, using a rubber spatula, carefully mix the raspberries, ½ cup of brown sugar, cornstarch, lemon juice and vanilla.
- Pour the raspberry mixture into the prepared pie dish.
- In a separate large bowl, mix the oats, flour, remaining ½ cup of brown sugar and pumpkin pie spice.
- Using a food processor, fork, or your fingers, work the butter into the dry ingredients until the mixture becomes crumbly.
- Sprinkle the crumble topping evenly over the raspberry filling in the pie dish.
- Place the pie dish in the preheated oven at 350 degrees Fahrenheit and bake for about 30-35 minutes, or until the topping is golden brown and the raspberry filling is bubbling around the edges.
- Remove the crumble from the oven and let it cool for a few minutes before serving.
- Best served warm with ice cream or on its own for a morning treat.
Notes
- You can either store leftovers of this easy raspberry crumble recipe in the pie dish or in an airtight container. If you keep it in the pie dish, be sure to cover it really tightly in plastic wrap. It can be stored at room temperature for about 5 days.
- This simple dessert can also be frozen! Transfer leftovers to an airtight container or wrap in plastic wrap. Freeze for up to 3 months.
Nutrition Information
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Calories
440kcal
(22%)
Carbohydrates
69g
(23%)
Protein
5g
(10%)
Fat
17g
(26%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
41mg
(14%)
Sodium
135mg
(6%)
Potassium
264mg
(8%)
Fiber
8g
(32%)
Sugar
40g
(80%)
Vitamin A
500IU
(10%)
Vitamin C
22mg
(24%)
Calcium
70mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 440 kcal
% Daily Value*
| Calories | 440kcal | 22% |
| Carbohydrates | 69g | 23% |
| Protein | 5g | 10% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 135mg | 6% |
| Potassium | 264mg | 6% |
| Fiber | 8g | 32% |
| Sugar | 40g | 80% |
| Vitamin A | 500IU | 10% |
| Vitamin C | 22mg | 24% |
| Calcium | 70mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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