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Raspberry Crumble Delight
Alyssa

Raspberry Crumble Delight

Raspberry Crumble Delight—sweet, tart raspberries topped with a buttery crumble. A perfect balance of flavors in a simple, delicious dessert.
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Ingredients Method

Ingredients
  

  • 1 cup unsalted butter softened: This forms the base of your crumble, providing richness and texture. It is essential to use unsalted butter so you can control the seasoning.
  • 1/4 cup granulated sugar: This sweetener adds initial sweetness to the dough and helps create a tender texture.
  • 1/3 cup powdered sugar: Powdered sugar gives the dough a lightness and also makes it easier to achieve a crumbly texture.
  • 1 teaspoon vanilla extract: Vanilla enhances the flavor profile bringing warmth and depth to the dessert.
  • 1 teaspoon almond extract: Almond extract complements the vanilla and adds a nutty aroma that beautifully pairs with raspberry.
  • 2 1/4 cups all-purpose flour: This is the primary dry ingredient providing structure to the crumble and its base.
  • 1/4 teaspoon kosher salt: A little salt elevates the sweetness and balances the flavors.
  • 1/2 cup seedless raspberry jam: This acts as the star of the show providing a sweet and tangy filling that gives the delight its name.

Method
 

  1. Preheat your oven: Set your oven to 350℉ (175℃) and prepare a jumbo muffin tin by lightly greasing it or using muffin liners to prevent sticking.
  2. Mix the butters and sugars: In a large mixing bowl, combine 1 cup of softened unsalted butter, 1/4 cup of granulated sugar, 1/3 cup of powdered sugar, 1 teaspoon of vanilla extract, and 1 teaspoon of almond extract. Beat the mixture with an electric mixer for 1-2 minutes until it's fluffy and creamy.
  3. Add the dry ingredients: Gradually incorporate 2 1/4 cups of all-purpose flour and 1/4 teaspoon of kosher salt into the wet mixture. Mix gently until the dough resembles coarse crumbs, being careful not to overwork it.
  4. Form the crust: Scoop 1/4 cup of dough into each muffin well of the prepared tin. Press the dough lightly into the bottom and up the sides to form a base.
  5. Add raspberry jam: Spoon 1/2 cup of seedless raspberry jam into each crust, adding about 1/2 to 1 tablespoon depending on preference.
  6. Top with remaining dough: Crumble the remaining dough over the raspberry jam, covering it generously.
  7. Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until the tops are lightly browned and the jam is bubbly.
  8. Cool and serve: Remove the muffin tin from the oven and allow the Raspberry Crumble Delights to cool in the tin for about 10 minutes. Carefully release them and transfer to a wire rack to cool completely before serving.