Name: Raspberry Custard Crumble
Prep time: 10 min
Cook time: 1 h 37 min
Total time: 1 h 47 min
Ingredients: Filling: 2 eggs; 1 cup sour cream or greek yogurt; 1 tsp vanilla extract; 3/4 cup sugar; 1/4 cup all-purpose flour; Pinch of salt; Crumble Topping: 1/3 cup sugar; 1/3 cup all-purpose flour; 3 tbsp unsalted butter, cold and cubed; Graham Cracker Crust: 1 1/2 cups graham cracker crumbs; 1/4 cup sugar; 6 tbsp unsalted butter, melted; For the Pie: 2 1/2 cups fresh or frozen raspberries; Whipped cream for serving (optional)

By Amanda MacArthur

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Raspberry Custard Crumble

You know those desserts that make you close your eyes and sigh with pure joy? Well, folks, let me introduce you to my Raspberry Custard Crumble. This little number came into my life on a rainy Tuesday when my daughter declared she was “dying of boredom” (ah, the drama of six-year olds). I figured baking might save us both – her from boredom, me from another round of “But whyyyyy?”

Little did I know, I was about to stumble upon dessert gold. We raided the fridge and pantry, finding a carton of raspberries that were on their last legs and some eggs that were giving me the side-eye. “Pie!” my daughter shouted. “Crumble!” I countered. In the end, we compromised, and the Raspberry Custard Crumble was born.

Now, I’m no stranger to desserts. I’ve tangled with tiramisu and jousted with jellyrolls. But this Raspberry Custard Crumble? It’s become my secret weapon. It’s the dish I bring to potlucks when I want to hear whispers of “Who brought that?” It’s what I serve when I want to impress the in-laws without looking like I’m trying too hard. (Spoiler alert: I’m always trying too hard with the in-laws.)

Let’s break down this beauty, shall we? First, we’ve got a graham cracker crust that’s so good, you might be tempted to eat it on its own. (No judgment here – I may have “accidentally” made extra once or twice.) Then comes a layer of fresh raspberries – nature’s little jewels, if you ask me. These get bathed in a silky custard that’s just the right balance of rich and light. And topping it all off? A crumble that’s buttery, sweet, and addictively crunchy.

Now, let’s talk ingredients, because in my kitchen, they’re the real MVPs. The raspberries are the stars of this show, bringing their tart-sweet magic to every bite. I like using fresh when I can, but frozen works too – just don’t thaw them first, or you’ll end up with raspberry soup. (Trust me on this one.)

The custard is where things get really interesting. We’re talking eggs, sour cream, and a kiss of vanilla. The sour cream might sound weird, but stick with me here. It adds this subtle tanginess that plays off the sweetness of the sugar and the tartness of the berries. It’s like the peacekeeper of the dessert world, making sure all the flavors play nice.

As for the crumble topping, it’s a simple mix of the traditional flour, sugar, and butter. But oh boy, does it punch above its weight. It turns golden and crisp in the oven, providing the perfect textural contrast to the soft custard and juicy berries.

When I first tried making this Raspberry Custard Crumble, I’ll admit, I was a bit nervous. Custards can be finicky little beasts, and I’ve had my fair share of curdled catastrophes. But this recipe? It worked fine as long as you do the full hour and a half and make sure the center is only slightly jiggly. The hardest part was waiting for it to cool before diving in. (Patience has never been my strong suit, especially when it comes to dessert.)

The first bite? Pure magic. The custard is creamy but not heavy, the raspberries burst with flavor, and that crumble on top adds just the right amount of crisp. And let me tell you, the look on my daughter’s face when she tried it was priceless. Boredom: 0, Raspberry Custard Crumble: 1.

Now, I know some of you might be thinking, “But what if I don’t like raspberries?” First off, who are you and how did you get here? Just kidding! This recipe is actually pretty flexible. I’ve made it with blackberries (delicious), strawberries (amazing), and even a mix of berries (mind-blowing). Just keep the quantities the same and you’re golden.

For those of you brave souls ready to embark on your own Raspberry Custard Crumble adventure, here are a few tips:

Don’t overwork your graham cracker crust. You want it to hold together, not become a compact disk of crumbs.
When making the custard, room temperature eggs are your friends. They’ll blend much more easily.
Keep an eye on that crumble topping. It can go from golden to burnt faster than you can say “Where’s the fire extinguisher?”
Let it cool completely before slicing. I know it’s torture!
A dollop of whipped cream on top? Always a good idea. But no ice cream needed here!

For my allergy-conscious friends out there, fear not! This recipe can be tweaked. You can use gluten-free graham crackers and flour for the crust and crumble. For a dairy-free version, coconut cream can stand in for the sour cream, and vegan butter works well in the crust and topping.

Give this Raspberry Custard Crumble a whirl! It takes a little more effort than the traditional crumble, but it’s the kind of dessert that turns an ordinary day into a celebration. And isn’t that what good food is all about? So preheat that oven, grab those berries, and get ready to create a little magic in your kitchen.