GF

This raspberry, almond & white chocolate crumble is spring baking at its best - fresh, fruity, and so simple to make. With just a handful of pantry staples, you can whip up a dessert that’s bursting with bright raspberry flavour, dotted with melty white chocolate, and topped with a golden almond crumble. It’s a classic made new again - and the easiest way to impress with minimal effort.

I wanted to create a dessert that feels cosy and comforting like winter baking, but with a little fruity freshness that reminds me of spring. This raspberry, almond and white chocolate crumble is exactly that — a perfect balance of homely and bright.

It’s also wonderfully simple to make. The recipe comes together quickly with just a few pantry staples, and it freezes beautifully, so you can always have a crumble on hand to whip out when friends drop by or when you need a last-minute dessert. Better still, it’s gluten-free, so it’s a treat everyone can enjoy.

To keep things economical, I like using frozen raspberries. They’re picked at their peak, packed with flavour and antioxidants, and give the filling its juicy, jammy texture. Then I save the fresh raspberries for a pretty garnish — it feels a little special without costing a fortune.

If you give this recipe a try, I’d love to hear your thoughts in the comments. Your feedback helps me keep improving and makes these recipes more useful for everyone.

What's in this recipe?

Raspberry filling

Apples
I love using Granny Smith apples for their tart bite, which balances the sweetness of the crumble. But honestly, any apples you’ve got on hand will do the trick. If they’re on the smaller side, just toss in an extra. Pears are a beautiful swap too if you want a softer, more delicate base.
Raspberries
Frozen raspberries are my go-to. They’re affordable, packed with flavour, and release extra juice that creates the most luscious texture once baked. I’ll usually save the fresh raspberries for garnish — that way you get both flavour and presentation without overspending.
Brown sugar
Instead of plain white sugar, I reach for brown sugar. It sweetens, yes, but also adds that hint of caramel depth that makes the filling taste a little more special.
Vanilla extract
A splash of good vanilla rounds everything out and lifts the fruit beautifully. It’s that little touch that makes people ask, “What’s in here?!”
Cornflour
Since raspberries release quite a bit of juice, cornflour is the secret to transforming all that liquid into a glossy, jammy sauce that clings to the fruit instead of pooling at the bottom.

Almond & white chocolate crumble

Rolled oats & desiccated coconut
The oats bring that classic chewy texture we all love in a crumble, while the coconut sneaks in a nutty, toasty flavour that makes the topping extra moreish.
Flour (GF)
I like using gluten-free flour here so the recipe is accessible to everyone — and the best part? You’d never know. Since a crumble doesn’t need to rise, GF flour works perfectly, giving the topping a lovely chewy bite. Of course, regular flour is totally fine too.
Brown sugar
Brown sugar adds sweetness, yes, but also that subtle caramel note that pairs beautifully with the fruit underneath.
Butter
The secret to binding everything together. I use salted butter for a little flavour boost that cuts through the sweetness.
Vanilla extract
A splash of real vanilla gives the crumble depth and rounds out the flavours so it’s not just sweet, but deliciously fragrant.
Sliced almonds
These are the crunch factor. They toast up beautifully in the oven, adding nutty flavour and delicate crispness with every bite.
White chocolate
The fun twist! I always chop up good-quality white chocolate rather than using chips — that way you get a mix of little flecks throughout the topping and the occasional big, melty puddle of chocolate. Heaven.

Step-by-step photos

Mixing filling ingredients

Pouring filling into baking dish

Mixing wet ingredients into dry topping

Mixing 'add-ins' into crumble

Baked crumble