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
- 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
- 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.