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Raspberry Crumble Recipe

"I make all the lunch box goodies for my son and husband," notes Linda Lundmark of Martinton, Illinois. "They love this snack, especially served warm."
TOTAL TIME: Prep/Total Time: 30 min. YIELD:9-12 servings


  • 3/4 cup butter, cubed
  • 1 cup packed brown sugar
  • 1-3/4 cups all-purpose flour
  • 1-1/2 cups quick-cooking oats
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup raspberry jam


  • 1. Place butter in a 2-qt. microwave-safe bowl. Heat, uncovered, at 50% power for 20-30 seconds or until softened. Add brown sugar; stir until creamy. Add flour, oats, vanilla, salt and baking soda; mix well. Pat half of the mixture into a greased 8-in. square microwave-safe dish. Microwave, uncovered, at 70% power for 3-1/2 to 4-1/2 minutes or until mixture sets, rotating a half turn after 3 minutes. (Crust will be uneven.) Spread with jam. Sprinkle with remaining dough; press down lightly. Cook, uncovered, at 70% power for 3-4 minutes or until set, rotating a half turn after each minute. Serve warm. Yield: 9-12 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts

1 each: 342 calories, 12g fat (7g saturated fat), 31mg cholesterol, 274mg sodium, 56g carbohydrate (34g sugars, 1g fiber), 4g protein.

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