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Buttery Raspberry Crumble Cookies

Buttery Raspberry Crumble Cookies
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Buttery Raspberry Crumble Cookies are a perfect blend of tart fresh raspberries and rich, buttery crumble topping that melts in your mouth. These cookies combine juicy fruitiness with a flaky, crumbly texture that’s ideal for snacks, desserts, or breakfast treats. Simple to make with pantry staples and fresh fruit, they offer versatile serving options and room for creative variations to suit any dietary need or preference.

Ingredients

Scale

Dry Ingredients

  • 1 ¾ cups all-purpose flour (or gluten-free flour blend for gluten-free version)
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup granulated sugar
  • ½ cup brown sugar

Wet Ingredients

  • ¾ cup unsalted butter, chilled and cut into pieces (or vegan butter/coconut oil for vegan version)
  • 1 large egg (or flax egg for vegan version)
  • 1 teaspoon vanilla extract

Filling

  • 2 cups fresh raspberries (or thawed frozen raspberries)
  • Optional: 1 teaspoon cornstarch (to toss with raspberries to prevent leaking)
  • Optional: 1 teaspoon sugar (to toss with raspberries for sweetness adjustment)

Optional Additions

  • ¼ cup almond meal (for nutty texture)
  • 1 teaspoon freshly grated lemon zest
  • ½ cup oats (to substitute in crumble topping)
  • Dark chocolate for drizzling

Instructions

  1. Prepare the Crumble Dough: In a large bowl, mix flour, granulated sugar, brown sugar, baking powder, and salt. Cut in the chilled unsalted butter using a pastry cutter or fingers until the mixture resembles coarse crumbs. Knead lightly to form a soft dough, then divide the dough into two portions — one for the base and one for the crumble topping.
  2. Create the Cookie Base: Press half of the dough evenly onto a lined baking sheet or into a muffin tin to form a firm, flat base that will support the raspberry filling and crumble topping.
  3. Add the Raspberry Filling: Evenly scatter fresh or thawed raspberries over the base layer. If desired, toss the raspberries lightly with sugar and cornstarch to enhance sweetness and reduce moisture leakage during baking.
  4. Top with Crumble: Sprinkle the remaining dough over the raspberries in uneven chunks, creating the buttery, crumbly topping that adds texture and flavor.
  5. Bake Until Golden: Bake the cookies in a preheated oven at 350°F (175°C) for 25 to 30 minutes or until the crumble topping is golden and the raspberry filling is bubbly. Allow the cookies to cool slightly before serving.

Notes

  • Chill your butter to help create a flaky, crumbly texture.
  • Handle the dough gently and avoid overmixing to keep cookies tender.
  • Use fresh raspberries for optimal flavor; frozen berries can be used if thawed and drained.
  • Adjust sugar in the filling according to the tartness of your raspberries.
  • Using parchment paper prevents sticking and makes cleanup easier.

Nutrition

Keywords: raspberry crumble cookies, buttery cookies, fruit crumble, dessert cookies, gluten-free cookies, vegan cookie option, berry dessert

Find it online: https://recipesemilly.com/buttery-raspberry-crumble-cookies/