Raspberry & Shortbread Crumble
A cozy, fruit-forward dessert where tart, jammy raspberries bubble beneath a golden, buttery shortbread crumble scented with vanilla and lemon.
Ingredients
Scale
- 4 cups fresh or frozen raspberries
- 1/2 cup granulated sugar, divided
- 2 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 1 3/4 cups all-purpose flour
- 1/2 cup powdered sugar
- 3/4 cup cold unsalted butter, cubed
- 1 teaspoon vanilla extract
- Pinch of fine salt
- Optional, vanilla ice cream or whipped cream for serving
Instructions
- Preheat the oven to 350°F (175°C). Lightly butter an 8×8 inch baking dish.
- In a bowl combine raspberries, 1/4 cup granulated sugar, cornstarch, lemon juice, and lemon zest. Toss gently to coat, then spread evenly in the prepared dish.
- In a separate bowl whisk flour, powdered sugar, remaining 1/4 cup granulated sugar, and a pinch of salt until evenly combined.
- Add cold cubed butter and vanilla to the dry mixture. Cut in with a pastry cutter or fork until coarse crumbs form that hold together when pressed.
- Sprinkle the shortbread crumble over the raspberries, lightly pressing some areas to create varied texture.
- Bake for 35 to 40 minutes, until the topping is golden and the fruit juices bubble around the edges.
- Rest 10 minutes to set, then serve warm with ice cream or whipped cream.
Notes
- Keep butter cold and work quickly so the crumble stays sandy and crisp.
- If using frozen raspberries, bake 5 to 10 minutes longer to cook off extra moisture.
- Do not skip the cornstarch, it thickens the juices for neat scoops.
- For extra crunch, sprinkle 1 tablespoon coarse sugar over the topping before baking.
- Chill leftovers before slicing into bars for picnics or lunchboxes.
Find it online: https://tastyze.com/raspberry-shortbread-crumble/