Raspberry & Shortbread Crumble

If you’re craving a dessert that blends buttery richness with the bright burst of fresh fruit, you’re going to fall head over heels for this Raspberry & Shortbread Crumble. Imagine juicy raspberries baked beneath a crumbly, buttery shortbread topping that melts in your mouth with every bite—simple ingredients coming together to create a dessert that feels both classy and comfortingly familiar. Whether it’s a cozy family dinner or a special occasion, this Raspberry & Shortbread Crumble will quickly become your go-to treat.

Why You’ll Love This Recipe

• Perfect balance of flavors: The tartness of raspberries contrasts beautifully with the sweet, buttery shortbread topping, delivering an irresistible flavor combination.
• Simple ingredients: Using pantry staples, this recipe is easy to prepare yet impressive in taste and texture.
• Textural delight: The crisp shortbread crumble atop juicy berries creates a satisfying contrast in every bite.
• Year-round appeal: Whether winter or summer, fresh or frozen raspberries make this dessert versatile and delicious.
• Great for gatherings: It’s a crowd-pleaser that’s simple enough to whip up for unexpected guests or celebrations.

Ingredients You’ll Need

Each ingredient in this Raspberry & Shortbread Crumble plays a special role, combining for a dessert that looks great and tastes even better. From the sweet-tart berries to the buttery crumble, these essentials are easy to find and effortlessly come together in your kitchen.

• Fresh or frozen raspberries: Provides juicy, tangy filling packed with natural sweetness and vibrant color.
• All-purpose flour: Forms the base for the shortbread, giving structure and a tender crumb.
• Butter: Adds richness and a melt-in-your-mouth quality to the shortbread topping.
• Granulated sugar: Sweetens the berries and balances their tartness perfectly.
• Brown sugar: Introduces a subtle caramel flavor to the crumble for extra depth.
• Lemon zest: Brightens up the berry filling with fresh citrus notes.
• Vanilla extract: Enhances all the flavors with a warm, aromatic touch.
• Salt: Elevates sweetness and rounds out the shortbread flavor beautifully.

Variations for Raspberry & Shortbread Crumble

The beauty of this Raspberry & Shortbread Crumble is how effortlessly you can customize it to suit your taste or dietary needs. Swap ingredients, add extras, or even adjust sugars—this recipe welcomes your creativity!

• Mixed berry blend: Combine raspberries with blueberries, blackberries, or strawberries for a colorful, flavor-packed crumble.
• Gluten-free version: Use gluten-free flour blends to keep the shortbread topping tender without sacrificing texture.
• Nutty crunch: Add chopped almonds or hazelnuts to the crumble for an extra layer of texture and subtle nutty flavor.
• Vegan adaptation: Substitute butter with coconut oil or vegan butter and use a plant-based sugar alternative.
• Spiced twist: Mix cinnamon or ground ginger into the crumble for a warm, cozy note perfect for cooler months.

How to Make Raspberry & Shortbread Crumble

Step 1: Prepare the berry filling

In a bowl, gently toss the raspberries with granulated sugar, lemon zest, and a splash of vanilla extract. This awakens the juicy berries and balances their natural tartness, making the filling irresistibly flavorful once baked.

Step 2: Make the shortbread crumble

Using cold butter, flour, brown sugar, and a pinch of salt, rub the mixture together with your fingers until it resembles coarse breadcrumbs. This technique ensures the topping bakes to the ideal crisp, crumbly texture that’s soft yet holds its shape.

Step 3: Assemble the crumble

Spread the raspberry mixture evenly in a greased baking dish. Sprinkle the shortbread crumble generously over the top, covering the fruit completely to lock in moisture while baking.

Step 4: Bake to perfection

Place the assembled dish into a preheated oven at 350°F (175°C) and bake for 35-40 minutes, or until the crumble topping turns golden brown and the berries bubble enticingly underneath.

Step 5: Cool and serve

Let the Raspberry & Shortbread Crumble cool for about 10 minutes to let the filling thicken slightly before serving. This short rest will make every spoonful satisfying, warm, and just right for enjoying.

Pro Tips for Making Raspberry & Shortbread Crumble

• Use cold butter: Keep butter chilled to create a perfect shortbread crumb that bakes crisp and flaky.
• Don’t overmix crumble: Gently combine ingredients to avoid activating gluten and creating a tough topping.
• Adjust sugar to taste: Depending on your raspberries’ tartness, tweak the sugar quantity for a balanced sweetness.
• Add a splash of lemon juice: Lemon enhances the berry filling by adding fresh zest and brightness.
• Let it rest before serving: A brief cooling period improves the crumble’s texture and flavor meld.

How to Serve Raspberry & Shortbread Crumble

Garnishes

Top your crumble with a dusting of powdered sugar or freshly grated lemon zest for an elegant touch. A few whole raspberries or mint leaves can also bring a fresh burst of color and aroma.

Side Dishes

Pair the crumble with classic vanilla ice cream, a dollop of whipped cream, or thick Greek yogurt. These creamy sides complement the tart berries and buttery shortbread for a dessert that’s simply irresistible.

Creative Ways to Present

Serve individual portions in mini ramekins or mason jars for a charming, personal touch at parties. Layer the crumble with whipped cream or mascarpone in a tall glass to create a rustic trifle that’s as impressive as it is delicious.

Make Ahead and Storage

Storing Leftovers

Refrigerate any leftover Raspberry & Shortbread Crumble in an airtight container for up to 3 days. Gently warm before serving to bring back that freshly-baked comfort.

Freezing

Freeze the crumble (unbaked) in a tightly sealed container for up to 2 months. When ready, bake directly from frozen, adding a few extra minutes to the baking time.

Reheating

Reheat portions in a microwave for 30-60 seconds or in a 325°F (160°C) oven until warmed through and the topping becomes crisp again. Avoid overheating to preserve the crumble’s delicate texture.

FAQs

Can I use frozen raspberries instead of fresh?

Absolutely! Just thaw and drain excess liquid before using to avoid a soggy crumble. Frozen raspberries work wonderfully year-round.

Is Raspberry & Shortbread Crumble gluten-free?

This recipe uses regular flour, but swapping for a gluten-free blend works well for those with dietary restrictions without sacrificing taste.

Can I make this recipe vegan?

Yes, by replacing butter with vegan butter or coconut oil and ensuring the sugar is vegan-friendly, you can enjoy a delicious vegan Raspberry & Shortbread Crumble.

How do I prevent the topping from burning?

If you notice the crumble browning too quickly, loosely cover the dish with foil halfway through baking to protect the topping while the fruit cooks through.

What’s the best way to serve this crumble?

Serve warm with a scoop of vanilla ice cream or a spoonful of whipped cream for the ultimate indulgent experience.

Final Thoughts

There’s something truly magical about the Raspberry & Shortbread Crumble—a dessert that’s both elegant and cozy, brilliantly simple yet spectacular every time you make it. It’s perfect for sharing with family or surprising your guests. I hope you give this recipe a try; once you do, it might just become one of your all-time favorites too!

Related Posts

• Homemade Copycat Olive Garden Lemon Cream Cake Recipe
• Easy Date and Walnut Traybake Cake Recipe
• 5 Irresistible Pineapple Pound Cake Recipes to Try

Print