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:
    9×13 casserole pan
  • Category:



  • 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


  • 8 c frozen raspberries
  • 1/2 c flour
  • 1/2 c sugar


  1. Preheat the oven to 375F.


  1. To a large bowl add the oats, almonds and chocolate chips.
  2. To the bowl of a food processor add the flour, sugar, brown sugar, cocoa powder and salt, pulse a few times to combine.
  3. Add the cubed butter and pulse until the butter has reached pea sized lumps, add in the oil and pulse a few more times.
  4. Add the flour and butter mixture to the crumble goodies and stir to combine, set aside.


  1. In a 9×13 casserole pan add the frozen raspberries, flour and sugar, toss to coat.
  2. 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.
  3. 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.

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