This Raspberry Custard Crumble is a tangy-sweet symphony of juicy raspberries nestled in creamy custard, all tucked under a blanket of buttery crumble and laying on a sweet graham cracker crust.
Author:Amanda MacArthur
Prep Time:10 minutes
Cook Time:1 hour 37 minutes
Total Time:1 hour 47 minutes
Yield:8 servings 1x
Category:Bakery
Ingredients
Scale
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)
Instructions
Preheat oven to 350°F (175°C).
Make the crust:
Mix graham cracker crumbs, sugar, and melted butter.
Press into a 9-inch pie dish.
Bake for 7 minutes, then let cool.
Make the filling:
Whisk eggs, sour cream, and vanilla until smooth.
Add sugar, flour, and salt. Mix well.
Make the crumble:
Mix sugar and flour in a bowl.
Cut in cold butter until mixture is crumbly.
Assemble and bake:
Spread raspberries in the crust.
Pour custard over raspberries.
Sprinkle crumble on top.
Bake for about 1.5 hours, until edges are set and center jiggles only slightly.
Cool completely before serving. Top with whipped cream if desired.
