Raspberry Crumble (Gluten-Free)

There’s a special kind of satisfaction that comes from turning what might have been waste into something beautiful. The other afternoon, I opened the fridge and saw a cluster of raspberries tucked behind a carton of eggs — the sort of fruit you buy with good intentions, only to forget in the shuffle of the week. They were a little soft, but still bright and sweet, and I couldn’t bear to let them go. A crumble felt like the perfect way to give them a new purpose, wrapped in oats and butter and baked until the whole house smelled like a warm hug.

I love how forgiving this dessert is. You don’t need perfect fruit or fancy tools; just a baking dish, a bowl, and a bit of time. The berries don’t mind if they’re slightly bruised, and the topping comes together with a few pantry staples — oats, flour, sugar, butter. It’s the kind of recipe that rewards intuition: if the fruit looks extra juicy, add a little more cornstarch; if you like a thick, crunchy lid, heap on extra oats. It’s rustic in the best possible way.

Crumble is also the ultimate crowd-pleaser. Serve it still warm with vanilla ice cream for a dinner party, or enjoy it cold with a spoon straight from the fridge for breakfast (no judgment). It’s equally at home on a holiday table or on a quiet Sunday night when you need something sweet to lift your spirits. And every time I make it, I’m reminded that some of the best things in life start with a little rescue — a handful of forgotten raspberries, a spark of creativity, and the promise of something delicious just out of the oven.

INGREDIENTS:

• 4 to 5 cups fresh raspberries (or frozen, no need to thaw)

• 1 cup of brown sugar, divided

• 1 tablespoon of cornstarch

• 1 teaspoon of vanilla extract

• 1 tablespoon of lemon juice

• 2 cups of quick oats

• 1 teaspoon of cinnamon

• 1 cup (1 stick) of butter, cut into small cubes

STEPS:

1. Preheat the oven to 350°F (175°C). Lightly grease a 9-inch square or round baking dish.

2. In a medium bowl, gently toss the raspberries with 1/2 cup of brown sugar, cornstarch, vanilla, and lemon juice until the berries are coated. Transfer to the prepared dish.

3. In a separate bowl, combine the oats, flour, remaining 1/2 cup of brown sugar, and cinnamon. Add the butter pieces and use a pastry blender, fork, or your fingertips to work it in until the mixture looks like coarse crumbs.

4. Sprinkle the topping evenly over the fruit.

5. Bake for 30–35 minutes, until the topping is golden and the filling bubbles up around the edges.

6. Let cool for at least 10 minutes before serving so the juices can settle.

7. Bon appétit! Enjoy!

Enjoy warm, with vanilla ice cream or whipped cream; or sneak a spoonful straight from the pan while it’s still toasty (just don’t burn the roof of your mouth like I did!)