This delicious raspberry crumble is the perfect treat for two. However, if you decide to eat both of them yourself, your secret is safe with us.

Prep time: 15 minutes

Cook time: 20 minutes

Servings: 2


  • 1 1/2 cups fresh raspberries, rinsed
  • 1/2 cup granulated sugar
  • 1/2 tablespoon cornstarch
  • 1 teaspoon lemon juice
  • 1 cup all-purpose flour
  • 1/4 cup light brown sugar, packed
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon baking powder
  • Salt
  • 4 tablespoons unsalted butter, melted
  • Ice cream, for serving (optional)


Preheat oven to 350°F.

Combine raspberries, granulated sugar, cornstarch and lemon juice in a medium bowl.

In another medium bowl, combine flour, brown sugar, nutmeg, baking powder and a pinch of salt. Add butter and mix well.

Split raspberry mixture evenly between two ramekins. Top raspberries with a generous amount of crumble mixture. Place ramekins on baking sheet and bake until top is golden brown and mixture is beginning to bubble, about 15-20 minutes. Remove from oven and let cool.

Serve with ice cream, if desired.


ORANGE & FIELD TIP: Frozen raspberries can easily be substituted for fresh ones. You’ll want to make sure they’re completely thawed before using them, though.