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raspberry cherry crumble ice cream serving

Raspberry Cherry Crumble

Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour
Servings 8
Author fuajia

Ingredients

Filling

  • 16 oz cherries about 3 cups, frozen or fresh
  • 12 oz raspberries about 2.5 cups, frozen or fresh
  • 6 tbsp white sugar
  • 2 tbsp cornstarch
  • 1 tsp vanilla

Crumble

  • 2 cups all purpose flour
  • ½ cup & 2 tbsp brown sugar 10 tbsps
  • ½ tsp salt
  • ¾ tsp cinnamon
  • ¾ cup butter, softened
  • Vanilla ice cream for serving

Instructions

  • Preheat oven to 350ºF.
  • Add your raspberries and cherries to a 9in baking pan. (If using frozen fruit, place pan in the oven until fruit is completely defrosted. Skip this step if using defrosted or fresh fruit.)
  • Add sugar, cornstarch and vanilla to the fruit. (To avoid cornstarch clumps, you can mix the cornstarch with the sugar first.) Stir until completely combined then set aside.
  • In a large bowl, mix flour, sugar, salt and cinnamon until well combined.
  • Add softened butter to the flour mixture and mix until the it forms a coarse crumb.
  • Crumble the mixture over the fruit until the fruit evenly covered.
  • Place in the oven and bake for 35 to 45 minutes or until the crumb turns into a golden brown color and fruit begins to bubble.
  • Let cool for at least 10 minutes. Serve warm with a scoop of vanilla ice cream.