These Raspberry Crumble Cookies made with homemade raspberry compote and buttery crumble dough are the perfect balance of sweet and tart!
Who doesn’t love a good old crumble cookie? Crumble cookies are the perfect balance of crumbly, sweet, and moist. These Raspberry Crumble Cookies perfectly capture the essence of fall - they're buttery, fruity, and the perfect balance of sweet and tart!
Made with a tangy homemade raspberry compote and simple crumble dough, these cookies are crisp on the outside and delightfully moist in the middle with a burst of fruity flavour and a crumbly topping!
These cookies are fantastic as-is or with a scoop of vanilla ice cream. They're great for an afternoon tea party, brunch, or as an after school snack.
The raspberry compote can be made with fresh or frozen raspberries, so you can make these cookies all-year-round!
Ingredients and Variations
For the Raspberry Filling, you will need:
Raspberries - You can use fresh or frozen raspberries. If using frozen, there's no need to thaw, but use them straight out of the freezer.
Sweetener - For the best compote, I recommend using granulated sugar, but you can also use other sweeteners such as honey or maple/agave syrup.
Vanilla Extract - for flavoring.
Lemon Zest + Juice - For added citrus flavor.
For the Crumble Cookie Dough, you will need:
Flour - All-purpose flour works well for these cookies.
Butter - Use cold, cubed, unsalted butter. You will also need some melted butter or cooking spray for greasing the muffin pan.
Sugar - Granulated or caster sugar work best.
Vanilla Extract - for flavoring the cookie dough.
Salt - to balance sweetness
How to Make Raspberry Crumble Cookies
Preheat oven to 175°C (350F) and lightly grease a 12-hole large muffin tin (yes, that's right - a muffin pan/tin) with melted butter or spray with non-stick spray.
TIP: You can also use silicone muffin molds for this recipe. These are ideal as they are non-stick and don't create a mess!
To make the raspberry compote, simply place them in a small saucepan, along with sugar, lemon juice + zest, vanilla extract and a splash of water and bring to a boil.
Stir the mixture frequently, and once bubbling, decrease heat and simmer for 7-10 minutes.
Transfer to a glass bowl and cool to room temperature.
Note: the compote will continue to thicken as it cools down. Make sure it has cooled down considerably before using.
Crumble Cookie Dough
Grab a large mixing bowl and place sifted flour, sugar, vanilla extract and salt.
Add cubed cold butter to the mixture and use your fingers to rub bits of butter coated with the flour mixture between your thumbs and fingers until you achieve a crumb-like dough consistency.
You can also use the mixing bowl of a stand mixer fitted with the paddle attachment, but I found out that this step works better if you mix the crumble cookie dough by hand, although it can get a bit messy!
If using a stand or electric mixer, beat on medium-low speed until the mixture resembles large crumbs.
Note: you can also use a food processor for this step, using the pulse setting. Be careful not to overmix the dough, or it will lose its crumbliness.
Base of the Cookie
Place around 1 - 1 ½ tablespoons of crumbly dough at the bottom of each muffin mold. You will still have some crumbly dough left - this will be used for topping.
Press the dough in the muffin molds using the back of a glass tumbler, or shot glass (or your fingers) to pack the dough to the bottom of the pan.
Raspberry Jam Layer
Transfer 2 teaspoons of your homemade raspberry jam filling onto the centre of each packed dough and spread it around lightly, but not all the way to the edge.
Divide the remaining crumbly dough over the top of the compote layer.
Bake for 18-22 minutes, until the jam starts to bubble and the edges of the cookies are golden brown.
Carefully transfer the muffin pan to a wire rack. Run a thin sharp knife, palette knife, or silicone spatula to remove the cookies from the muffin molds.
How to Serve
These shortbread-like cookies are a wonderful quick afternoon treat. Serve with a cup of coffee or tea with other cookies such as these Earl Grey Shortbread Cookies, Jam Tart Cookies, or Lemon Curd Cookies.
Making Ahead and Storing
Store these homemade raspberry crumble cookies in an airtight container at room temperature for up to 5 days.
You can also wrap these cookies individually and freeze them in a freezer-safe container for up to 2 months. Thaw overnight before serving.
Tips for the Best Crumble Cookies
- Weigh your ingredients using digital kitchen scales rather than cups. Measuring cups are not accurate, especially for ingredients such as flour.
- Grease the muffin pan well with melted butter or non-stick spray. This will prevent your cookies from sticking to the muffin pan and they should come out easily.
- Do not overmix the crumble cookie dough. The mixture needs to resemble large crumbs and you should still be pea-sized bits of butter in your dough. Overworking the dough makes the cookies shrink and takes away the "crumbliness". I would suggest using your fingers rather than a stand mixer for this step.
- Do not overbake the cookies. Overbaking would make the cookies even more crumbly to the point that they will easily fall apart.
- Let the cookies cool completely before taking them out of the muffin pan. This will ensure them come out in one piece.
- Use a thin knife, palette knife, or silicone spatula to bring out the cookies from the muffin pan. Carefully run a knife around the edges, tilt the pan upside down, and the cookies should come out easily.
Yes, you can! If using frozen raspberries, make sure to add them straight from the freezer - no thawing time is required.
Other Raspberry Recipes You May Like
Raspberry Crumble Cookies
- 125 g raspberries fresh or frozen (1 cup)
- 3 tbsp. granulated sugar or other sweetener of choice
- 1 tbsp. lemon juice
- ½ tsp. vanilla extract
- zest of half a lemon
- 1 tbsp. water
Crumble Cookie Dough
- 150 g all-purpose flour (approx. 1 cup + 1 tbsp.)
- 113 g unsalted butter cold and cubed (½ cup) + extra melted butter for greasing
- 100 g granulated sugar (½ cup)
- ½ tsp. vanilla extract
- ¼ tsp. salt
- Wash and drain raspberries. Place raspberries, sugar, lemon juice + zest, vanilla extract and water in a medium-sized saucepan on medium heat.
- Bring to a boil, stirring frequently. Reduce heat and simmer for 7-10 minutes. Remove from heat and transfer to a glass bowl. Compote will thicken as it cools.
- Preheat oven to 175°C (350F) and lightly grease a 12-hole muffin pan with melted butter or spray with cooking oil.
- Place flour, cold cubed butter, sugar, vanilla extract and salt in a large mixing bowl. You can either use your hands or a stand mixer fitted with the paddle attachment.
- Use your fingers to rub bits of butter coated with the flour mixture between your thumbs and fingers until you achieve a crumbly dough consistency.If using a stand mixer, beat on medium-low speed until the mixture resembles large crumbs.
- Place 1-1½ heaped tablespoons at the bottom of each greased muffin hole. Use the back of a glass to press and flatten the dough to the bottom of the muffin pan. You should have some remaining crumbly dough (around ½ to 1 cup) for the topping. Set aside.
- Place 1-2 teaspoons of raspberry compote in the center of each crumble base layer. Divide the remaining crumbly dough to top each raspberry cookie.
- Bake for about 20 minutes, until the compote is bubbling, and the edges are golden brown. Transfer to a wire rack to cool completely.
- Once the cookies have cooled down, run a thin sharp knife around the edges of each cookie to take them out.