Short And Sweet. Strawberry Raspberry Crumble.

Strawberry Raspberry Crumble

I learned something new today. Crisps and Crumbles are not the same thing.

When I was typing up today’s recipe I noticed that Joy had titled her post ‘Strawberry Raspberry Crisp’, but called the recipe ‘Strawberry Raspberry Crumble’. I always thought they were interchangeable, but a quick internet search provided this info:

“A crumble is a baked dish of fresh fruit (apples, berries, plums, etc.) that is topped with an oat-based streusel. A crisp is exactly like a crumble, except there are no oats in the streusel. That makes the crisp topping more like sweet, buttery, crumbled pie crust.” (source of that tidbit here)

I love crumbles and crisps equally, but this Strawberry Raspberry Crumble might be one of the best of either that I have ever tried. I think it is the sweet/tart combo of the fruit and the crunch of the walnuts in the topping that does it for me. Also, some of the topping is tossed with the fruit, which is a brilliant way to up the flavor ante.

Joy uses her hands to blend in the butter for the crumble topping, but I used a food processor which sped up the prep.

Strawberry Raspberry Crumble
Strawberry Raspberry Crumble


1 pound fresh strawberries, hulled and quartered
2 cups fresh raspberries (if using frozen, thaw and drain)
1 cup flour
1 cup brown sugar
3/4 cup old fashioned oats
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger
Pinch of salt
1/2 cup unsalted butter, chilled and cut into small cubes
1/2 cup coarsely chopped walnuts


1. Preheat oven to 350℉.

2. Place strawberries and raspberries in a square 8 × 8-inch baking dish and set aside.

3. In a food processor, pulse together flour, sugar, oats, spices, and salt. Add the butter and pulse briefly until the butter is the size of small pebbles. Toss in the walnuts.

4. Toss about 1 cup of crumble topping into the baking dish with the strawberry and raspberry mixture. Mix gently. Spread fruit evenly in the pan and top with the remaining crumble mixture.

5. Bake until fruit is juicy and bubbling, and the top of the crumble is slightly browned and crisp, about 30 minutes.

6. Remove from the oven, let cool slightly, and serve with vanilla ice cream. The crumble can be stored, covered, in the refrigerator. Reheat in the oven or microwave before serving.

Serves 6

Recipe from Joy The Baker
Strawberry Raspberry Crumble

Strawberry Raspberry Crumble

The Crumble Factory will kick the music off with a short (and wicked good) song.

‘I Am Yours’ is so sweet it makes my eyes sting.

“You dreamed of me; Love became Reality,
when You kneeled down and kissed the Dust.
You hold my heart and we’re never apart.

I Am Yours.
I Am Yours.
I Am Yours.

You look at me oh so passionately;
Your eyes of Fire burn my heart.
You melt away all the fear and the pain,
telling me it’s all okay. ”

Check out The Crumble Factory on Facebook and Bandcamp, where you can buy their music.

Learn more about Chris Hammond on his Website, where you can learn of an upcoming gig in Austin, TX and buy the music.


About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
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3 Responses to Short And Sweet. Strawberry Raspberry Crumble.

  1. Bethany says:

    Trish, that is so good to know! Sunday I looked everywhere for a recipe for strawberry rhubarb crisp, but I had to have oats in the topping cuz that’s the way I love it, and came up with very little…guess that’s why! Well, now I know what I made was a crumble, so thanks:p

  2. Pingback: Rosy Apple Crumble. Brilliant New Music From King Of Prussia. | I Sing In The Kitchen

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