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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 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 uses unscented; I use extremely scented (if I could!) #tide #bounce #pinesol
  • He’s never smoked a cigarette; I miss the hell out of it! #quitter
  • He’s a Mac; I’m a PC. #hp #dell
  • 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 #badass
  • 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 raspberry crumble is one such recipe.  I don’t prepare crumbles often, but whenever I do, I use the 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 use blueberries, strawberries, diced apple, even rhubarb is awesome in this recipe!  The crumble went over 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.  John.e ate all four.  Like I said, I crave salt.  🙂


5.0 from 1 reviews
Rustic Raspberry Crumble
Prep time
Cook time
Total time
  • 6 cups fresh raspberries
  • 1 tablespoon lemon juice
  • ½ cup all-purpose flour, plus 2 tablespoons
  • 3 tablespoons brown sugar
  • ⅓ cup oatmeal
  • ½ teaspoon baking powder
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • ½ cup pecans, roughly broken or left whole
  • ¼ cup butter, cold and diced into pea-sized pieces
  • Cooking spray
  1. Preheat your oven to 375 degrees..
  2. Using cooking spray, lightly grease a pie plate.
  3. Toss the raspberries in a small bowl and drizzle over the lemon juice. Set aside.
  4. In a small bowl, whisk together the two tablespoons of flour and half of the brown sugar. Add in the raspberries and toss to coat.
  5. Line the pie plate with the raspberry mixture.
  6. In a clean bowl, whisk together the half cup of flour, oatmeal, baking powder, cinnamon, salt and the rest of the brown sugar. Use your fingers to mix through the butter. This is the crumble part of the recipe. All of these ingredients will mix together to form a lumpy mixture. Toss through the pecan pieces just to incorporate.
  7. Lightly sprinkle the crumble over the raspberries and lightly spray with cooking spray.
  8. Bake the crumble for 25 minutes. Remove from oven and spray the top one last time with the cooking spray. Return to oven and bake for an additional 10 minutes.
  9. Serve warm with ice cream if desired.

Rustic Raspberry Crumble

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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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