Equipment
* optional
Ingredients
fruit filling
- 1900 ml raspberries
- 38 g sugar, raw organic
- 10 ml rosewater
- 6 g cornstarch
crumble topping
- 112½ g rolled oats, certified gluten-free
- 30 g rice flour
- 30 g flaxseeds, coarsely ground, toasted
- 66⅔ g sugar, unrefined
- 1 g nutmeg, freshly grated
- ½ g salt
- 85.1 g butter, cold, 1.3cm pieces
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 321 kcal
- Protein
- 5 g
- Carbohydrates
- 52 g
- Fat
- 13 g
- Fiber
- 17 g
- Sugar
- 25 g
- Sodium
- 154 mg
- Saturated Fat
- 6 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 23 mg
- Potassium
- 412 mg
- Calcium
- 84 mg
- Iron
- 2.5 mg
- Magnesium
- 73 mg
- Phosphorus
- 116 mg
- Zinc
- 1.4 mg
- Vitamin A
- 77 mcg
- Vitamin C
- 62 mg
- Vitamin E
- 2.4 mg
- Vitamin K
- 20 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.20 mg
- Riboflavin
- 0.15 mg
- Niacin
- 2.3 mg
- Folate
- 67 mcg
- Water
- 214 g
Sources: USDA FoodData Central
Method
Mix the raspberries, sugar, rose water, and cornstarch in a large bowl. Let sit at room temperature for 15 to 30 minutes.
Preheat the oven to 175°C (350°F) and grease a 2-quart baking dish with butter.
Pour the raspberry mixture into the baking dish and bake for 15 minutes.
Place oats, rice flour, flaxseeds, sugar, nutmeg, and salt in a food processor and pulse briefly to combine.
Add the cold butter pieces to the food processor and pulse until the mixture forms coarse crumbs.
Remove the berries from the oven and spread the crumble topping evenly over the surface.
Bake for 15 to 20 minutes at 175°C (350°F) until the topping is golden and the fruit juices are bubbling.
Let the crumble rest for 15 minutes before serving to allow the filling to set.
Chef's Notes
- Using cold butter is essential for a flaky, crisp topping.
- The rosewater is potent; measure carefully to avoid overpowering the raspberries.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 3 months — Freeze in a sealed bag or container.
Reheating: Reheat in a 175°C (350°F) oven for 10-15 minutes to restore crispness.
Troubleshooting
Filling is too watery
Cause: Cornstarch was not fully incorporated or berries were excessively juicy.
Fix: Bake for an additional 5-10 minutes to allow more liquid to evaporate.
Prevention: Whisk cornstarch with the sugar before adding to berries to prevent clumping.
Topping is greasy rather than crisp
Cause: Butter was too soft or over-processed in the food processor.
Fix: Cannot be fixed once baked.
Prevention: Use butter directly from the refrigerator and pulse only until crumbs form.
Cultural Context
The crumble is a classic British dessert that gained popularity during World War II as a simpler alternative to pastry pies due to rationing.
