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4.71 from 14 votes

Raspberry Crumble

Prep time
10 mins
Cook time
30 mins
Total time
40 mins



  • ½ cup granulated sugar
  • 2 tbsp GF all-purpose flour
  • 1 tbsp lemon juice
  • 1 tsp pure vanilla extract
  • 3.5 cups raspberries, rinsed & dried


  • 1 cup GF all-purpose flour
  • ½ cup brown sugar
  • 1 tsp baking powder
  • 1 tsp ground cinnamon 
  • ¼ tsp salt
  • 8 tbsp unsalted butter, melted


  1. Preheat oven to 375 degrees.
  2. Spray a baking dish with baking spray or coat baking dish with butter. I used a 9" round cake pan. 
  3. In a large bowl, combine the granulated sugar, GF flour, lemon juice, and pure vanilla extract. Add in the raspberries so they're well-coated. Set aside this bowl. 
  4. In a medium-sized bowl, combine the flour, brown sugar, cinnamon, baking powder, cinnamon, and salt. Add the melted butter to the bowl. Use a fork to combine. The crumble/streusel will start to form. 
  5. Pour the raspberry filling into the baking dish. 
  6. Sprinkle the crumble evenly over the raspberries.
  7. Bake for about 30 minutes, or until the juices are bubbling and the topping is firm to the touch and golden brown. 
  8. Let the raspberry crumble cool for at least 15 minutes before serving. Can top with vanilla ice cream or whipped cream as well! Crumble can stay on the counter covered for 2-3 days or in the fridge covered for 4-5 days. 
  9. More crumble recipes to make next! Here's blueberry crumble and apple crumble and strawberry crumble.
Eating gluten free Raspberry Crumble with whipped topping!
Making gluten free Raspberry Crumble with fresh raspberries!
Here's the raspberry filling and crumble to make Raspberry Crumble
Ready to bake the Raspberry Crumble in the oven!
Here's the gluten free, dairy free Raspberry Crumble out of the oven!
Eating gluten free Raspberry Crumble with a big spoonful of with whipped topping
Ready to eat this big bite of Raspberry Crumble and whipped topping
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