Raspberry Chocolate Crumble
52 weeks of baking – Cobblers, Crisps and Crumbles
This creation was invented because I wanted to be different, I wanted to make something different than what I could already find. I didn’t want a chocolate cobbler on top of my fruit, I wanted something with more texture, so I went with a crumble that incorporates almonds, oatmeal and chocolate chips. The tart raspberries play nicely with the creamy chocolate, but it can be a bit intense so this does require a little bit of whipped cream or some vanilla ice cream.
Raspberry Chocolate Crumble
- Yield: 9x13 casserole pan
- Category: Dessert
Ingredients
Crumble
- 1 c rolled oats
- 1/2 c whole almonds, roughly chopped
- 1/2 c chocolate chips
- 1 c flour
- 1/2 c sugar
- 1/4 c brown sugar
- 2 tbsp. cocoa powder
- 1/2 tsp. salt
- 1/2 c cold butter, cubed
- 1/4 c oil
Filling
- 8 c frozen raspberries
- 1/2 c flour
- 1/2 c sugar
Directions
- Preheat the oven to 375F.
Crumble
- To a large bowl add the oats, almonds and chocolate chips.
- To the bowl of a food processor add the flour, sugar, brown sugar, cocoa powder and salt, pulse a few times to combine.
- Add the cubed butter and pulse until the butter has reached pea sized lumps, add in the oil and pulse a few more times.
- Add the flour and butter mixture to the crumble goodies and stir to combine, set aside.
Filling
- In a 9x13 casserole pan add the frozen raspberries, flour and sugar, toss to coat.
- Sprinkle the crumble over the filling, I add a bit more to the middle of the tray because the corners always seem to collect more topping.
- Bake at 375F for 35-40 minutes, the told should be darker and you should see a little raspberry juice bubbling up in some cracks. Let cool at least 15 minutes before digging in.
