Raspberry-Balsamic Crumble

3 cups raspberries
3 tablespoons sugar
2 tablespoons balsamic vinegar

1/4 cup old fashioned rolled oats
1/4 cup flour
1 1/2 tablespoons melted butter

Preheat oven to 350. Toss the berries with the sugar and vinegar. Pour into a 28 oz baking dish or two 14 oz dishes. In small bowl, use a fork to combine the topping ingredients. When they start to stick together, sprinkle over the berries. Bake for 20 minutes or until the berries bubble and the topping is toasted.

My thoughts:

Not only is making crumble a good excuse to sing the crumble song and to use my super cute berry shaped baking dishes, it is a wonderful way to use up raspberries fairly quickly and effortlessly. Raspberries are so delicate, that any time I have more than a pint or so I panic that I won’t be able to eat all of them before they spoil. Muffins are great for this but sometimes a bit of dessert is needed. I timed it so it could bake while we were outside eating dinner, our house heats up fast when the oven is on and while I take advantage of that in the winter, it can be pretty unbearable in the summer.

These raspberries were on the tart side so I mellowed them a bit with sweet-tangy balsamic vinegar. It was a great shortcut to flavor rather than having to mess around with measuring out spices when I had dinner to concentrate on. I hate anything that obscures the flavors of raspberries; their growing season is so short and I don’t eat them out of season. When I do have them, I really want taste the berries, which makes this crumble the perfect berry dessert for me.


  1. This was delicious! I didn't have raspberries on hand but I did have a ton of blueberries, so I went with a variation. The balsamic really made the difference, it was wonderful. Thank you so much!

  2. Thanks so much! I've done balsamic with strawberries before but for some reason it never occurred to me to use it with fresh raspberries. Will definitely try this!

  3. That sounds so good! I also often just pair balsamic with strawberries but it really does work well with other berries. I'll keep it in mind next time I pick up berries.

  4. Oh I can't wait to try this! I have a raspberry bush in my yard and because the berries are so fragile I took the extras straight from the stem to the freezer. I spread them on a small baking sheet to keep them separate and then put them in baggies in the freezer. This is exactly the recipe I was saving them for!