Raspberry and White Chocolate Crumble
By Wafa — 100+ tested recipes
A decadent dessert combining the tartness of raspberries with the sweetness of white chocolate, topped with a crunchy almond crust.
Ingredients
- 300 g frozen raspberries
- 60 g white chocolate chips
- 80 g all-purpose flour
- 40 g ground almonds (almond flour)
- 40 g brown sugar
- 80 g cold butter (diced)
- 1 pinch salt
Instructions
- 1Preheat the oven to 180°C (350°F).
- 2In a large mixing bowl, combine the flour, ground almonds, sugar, and salt.
- 3Add the cold diced butter.
- 4Using your fingertips, rub the butter into the dry ingredients until the mixture reaches a pebbly, sandy texture. Refrigerate while you prepare the rest. (Do not overwork the dough to ensure it stays crumbly rather than becoming a paste.)
- 5Pour the frozen raspberries directly into a baking dish or individual ramekins (no need to thaw them first).
- 6Distribute the white chocolate chips evenly over the raspberries.
- 7Cover the surface with an even layer of the crumble topping. Do not pack it down: keep it light and airy so it browns properly.
- 8Bake for 25 to 30 minutes, until the top is golden brown and the fruit is bubbling slightly around the edges.
- 9Let it cool for 10 to 15 minutes before serving.
Video
Tips
- Do not use thawed raspberries as they will release too much moisture and make the crust soggy.
- Cooose a white chocolate with at least 30% cocoa butter for better texture after baking.
- For individual servings, reduce the baking time to 15-20 minutes.
Substitutions
- ground almonds → ground pistachios — Adds a subtle nutty sweetness and a green hue.
- brown sugar (cassonade) → muscovado or demerara sugar — For a deeper, more caramelized flavor.
Nutrition
Frequently asked questions
Can I use fresh raspberries instead of frozen ones?
Yes, but be careful not to crush them when mixing. Fresh berries release slightly less juice when cooking, which may subtly change the texture of the crumble.
How do I prevent the white chocolate from melting completely?
Use white chocolate chips rather than chopped chunks, and make sure not to overbake the crumble. White chocolate is very sensitive to high heat.
Can I prepare this crumble in advance?
Yes, you can prepare the crumble topping and keep it in the fridge for up to 24 hours. You can also assemble the entire dish and refrigerate it for up to 6 hours before baking.
How do I adapt this recipe for a gluten-free diet?
Replace the all-purpose flour with a gluten-free flour blend (such as rice, corn, or almond flour).
Reviews
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