White Chocolate Raspberry Crumble
This post is sponsored by Krusteaz. As always, all opinions expressed here are my own. Thank you for supporting the brands that help make Pumpkin ‘N Spice possible!
This White Chocolate Raspberry Crumble features a buttery crust that’s topped with a sweet raspberry sauce and luscious white chocolate. Baked in mini ramekins and ready in no time, this easy dessert is perfect to for just about any occasion!
Now that we’re heading towards the end of March, I’m really starting to get the itch for spring.
Sure, the weather is still cold and dreary here, but with April (and Easter!) right around the corner, I can’t help but think of warmer weather, more sunshine, and longer days ahead of us.
Are you excited for spring, too?
Not only does the weather (hopefully) get better, but thoughts of more outdoor activities and summer are always on my mind. You know, afternoon walks, sweatshirt weather, the flowers and trees starting to bud, that kind of thing. At least if you live in a colder climate, that is.
And after Easter has come and gone, I feel like we’re officially on our way to spring. Know what I mean?
And with warm thoughts of spring and Easter come more lighter, colorful foods. I still love those hearty comfort foods, like chili, soups, and casseroles. But I also start to crave more salads, quinoa, and fruity desserts. It gets me in the mood for the season and for what’s ahead in the upcoming year.
That’s where this White Chocolate Raspberry Crumble comes into play. It’s made with Krusteaz Raspberry Bar Mix. You probably know by now that I’m a huge fan of Krusteaz. They’re my go-to mixes for muffins, pancakes, donuts, and ice cream pies. I love that you can use Krusteaz to save time in the kitchen, but still get that quality, homemade taste.
This White Chocolate Raspberry Crumble is packed with a buttery crust that’s topped with a sweet raspberry sauce and luscious white chocolate. Baked in mini ramekins and ready in no time, this easy dessert is perfect to for just about any occasion!
And you know me…I love mini anything! I’ll take just about any excuse that I can to bake with mini dishes, ramekins, and skillets. It just seems more fun (and delicious!) to eat.
If you’re like me, then fruit crumbles are pretty much the best dessert ever. I can never resist the crumbly, streusel topping and sweet fruit that’s nestled inside. And it tastes even better when chocolate is involved!
That’s right, on top of the raspberry layer are white chocolate chips, and on top of the crumble is even more white chocolate How delicious does that sound?
Ingredients in the Raspberry Crumble
This is a super simple, three-ingredient raspberry crumble recipe. Here’s what you’ll need to make it:
- Krusteaz Raspberry Bar Mix
- Unsalted butter
- White chocolate chips
Seriously, that’s all you need to make this easy berry crumble!
How to Make Raspberry Crumble
Thanks to Krusteaz, the prep work required for this recipe is minimal.
Lightly grease six 4-inch ramekins with non-stick cooking spray. Set aside.
In a medium bowl, stir together the crust mix from package and melted butter with a fork until crumbly.
Divide 2/3 of crust evenly between the ramekins and press down with a fork. Bake 15-18 minutes.
Remove ramekins from oven and spread raspberry filling from package evenly on top of crust.
Sprinkle white chocolate chips over raspberry filling, then top with remaining crust.
Bake until the tops are golden and the mixture is bubbly.
While the crumble is cooling, melt 1/4 cup white chocolate chips over medium power in the microwave. Drizzle over the crumble.
Do I Have to Use Ramekins?
If you don’t have mini ramekins, you can also make this crumble recipe in an 8- or 9-inch square pan.
Can This Recipe Be Prepped in Advance?
Yes! Fruit crumbles keep well at room temperature for a couple days, and can easily be reheated in the oven if desired.
Tips for Making This Recipe
- This crumble can easily be made as bars, but I thought it would taste even better served as a warm crumble.
- Be very careful when melting the white chocolate in the microwave. White chocolate has a tendency to seize up and burn.
- If you don’t have mini ramekins, you can use a regular baking dish instead.
One bite and you’ll be hooked on the buttery crust, raspberry sweetness, and surprise of white chocolate chips hidden inside. This White Chocolate Raspberry Crumble would be perfect to serve as an indulgently easy dessert!
Looking for More Summer Dessert Recipes?
- Raspberry Brownie Parfaits
- Raspberry Rhubarb Crisp
- Strawberry Pound Cake
- Easy Blueberry Cobbler
- No-Bake Strawberry Cheesecake
White Chocolate Raspberry Crumble
- Preheat oven to 350⁰F. Lightly grease 6 four-inch ramekins with non-stick cooking spray. Set aside.
- In a medium bowl, stir crust mix from package and melted butter together with a fork until crumbly.
- Divide 2/3 of crust evenly between ramekins and lightly press down with fork. Bake 15-18 minutes.
- Remove ramekins from oven and spread raspberry filling from package evenly on top of crust. Sprinkle 1 cup white chocolate chips over raspberry filling. Top with remaining crust.
- Bake 23-25 minutes, or until tops are golden and mixture is bubbly.
- Remove from oven and let cool for at least 10 minutes.
- While crumble is cooling, melt 1/4 cup white chocolate chips over medium power in the microwave, stirring every 15 seconds so not to burn. Drizzle melted chocolate over tops of crumble.
- See my tips and tricks for making this recipe above the recipe card.