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Made from simple ingredients, Rustic Raspberry Crumble is an impressive dessert with very little effort.  Individually portioned desserts are always more impressive!

John.e and I most certainly have a long list of differences between the two of us.  I could easily list a hundred differences in this post alone, but I’ll limit it to just a few – after all, if I really sat down wrote them all out, our relationship just might be doomed!  😉

He’s a vegetarian; I am not. #steakrules  He drinks regular; I drink diet. #dietcoke  He’s not a cook or a baker; I love to do both. #kitchenaid #staub #wusthof #pioneerwomancollection  He’s into Star Trek Wars; I prefer dramatic period pieces. #thetudors #philippagregory  He prefers unscented; I prefer scented (if I could!) #tide #bounce #pinesol  He’s never smoked a cigarette in his life; I miss the hell out of it! #quitter

He’s a Mac; I’m a PC. #hp #windows  He’s into jazz; I’m a country man at heart. #taylorswift #carrieunderwood #mirandalambert  He was raised on a farm; I was raised on the water. #newfie #newfoundland  He’s the strong, quite type; I’m the speak-my-mind, dramatic type. #bossy #bitchy  He craves sweets; I crave salts. #missvickies

That last one is what brings us to this recipe.  I like to surprise John.e from time to time with a baked little something.  This Rustic Raspberry Crumble is one such recipe.

I don’t prepare crumbles often, but whenever I do, I use this same crumble recipe over and over again.  I basically just change up the fruit and use whatever I have on hand.  At this particular time, the grocery store had a great sale on raspberries, so this crumble pretty much made itself.

If raspberries aren’t your thing, you can certainly use blueberries, strawberries, diced apple, or even rhubarb is awesome in this recipe!  And in late summer, don’t forget to make this crumble again with all of those gorgeous summer peaches!

This Rustic Raspberry Crumble went over really well; John.e loved it!  Rather than prepare the crumble in a regular pie plate, I decided to split the ingredients evenly among miniature pie plates.  I ate one.  John.e ate the remaining three.  Like I said, I crave salt.  🙂

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Rustic Raspberry Crumble

Course: Brunch, Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 4 servings
Calories: 715kcal
Author: Lord Byron's Kitchen
Made from simple ingredients, Rustic Raspberry Crumble is an impressive dessert with very little effort.  Individually portioned desserts are always more impressive!
Print Recipe


Crumble Topping:

  • 3/4 cup all-purpose flour
  • 1/2 cup oatmeal
  • 1/4 cup white sugar
  • 1/2 cup brown sugar, lightly packed
  • 1/2 teaspoon cinnamon
  • 1/2 cup butter, room temperature

Crumble Filling:

  • 5 cups raspberries, fresh (not frozen!)
  • 1/4 cup all-purpose flour
  • 3/4 cup white sugar
  • 1 teaspoon cinnamon


  • Preheat your oven to 350 degrees.
  • In a large mixing bowl, add the crumble topping ingredients, and use your fingers to massage the butter into the dry ingredients.  The mixture should come together like a cookie dough and you should be able to crumble it.  Set aside.
  • In another large mixing bowl, add all of the filling ingredients except the raspberries.  Toss these ingredients together and blend.  
  • Add 4 cups of the raspberries to the filling ingredients.  (Save 1 cup of raspberries for later.) Gently toss with your hands to coat the raspberries in the flour and sugar mixture.  
  • Portion the raspberry mixture evenly among the 4 mini pie plates.
  • Evenly distribute 3/4 of the crumble mixture over top of each mini crumble.
  • Dot the top of each mini crumble with the remaining 1 cup of raspberries.  Then, use the remaining crumble topping to fill in some of the gaps.  
  • Place the mini pie plates onto a baking sheet to catch the spillage.  The raspberries will certainly bubble up in the oven and will create a mess if you don't use a baking sheet to catch the syrup.
  • Bake the crumbles for 35 minutes. Remove from oven and let sit for five minutes.
  • Serve warm with ice cream if desired.


Serving: 0g | Calories: 715kcal | Carbohydrates: 122g | Protein: 6g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 61mg | Sodium: 214mg | Potassium: 308mg | Fiber: 11g | Sugar: 83g | Vitamin A: 15.2% | Vitamin C: 47.6% | Calcium: 7.8% | Iron: 16.4%

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This Post Has 6 Comments

  1. I'd add banana ice cream on top and plant my face straight into it! I'll try this today and sub the butter with coconut butter in fact! =D
  2. Does it matter what kind of oatmeal you use? I've noticed some recipes with oats say old fashioned or quick, etc. I don't know enough about baking to have a clue. Thanks for your recipes! Paula
    1. Hi Paula, I tend to always use whatever I have on hand when baking. I really don't think it matters too much at all. :)

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