These Raspberry Crumble Cookies made with homemade raspberry compote and buttery crumble dough are the perfect balance of sweet and tart!
Indulge in the perfect fall treat with these Raspberry Crumble Cookies!
These cookies are a delectable balance of sweet and tart flavors with a burst of fruity goodness in every bite. Made with a homemade tangy raspberry compote and simple crumble dough, these cookies have a crisp exterior and moist, crumbly interior.
Enjoy them on their own or pair with a scoop of creamy vanilla ice cream! Whether you're hosting an afternoon tea party, brunch, or looking for an after-school snack, these cookies are a must-try. Plus, with the option to use fresh or frozen raspberries, you can enjoy them 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.
Water
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
Preparation
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!
Raspberry Compote
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.
Assembly
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 small 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 flavorful raspberry jam filling onto the centre of each packed dough and spread it around lightly, but not all the way to the edge.
Crumble topping
Sprinkle the remaining crumbly dough on top of each cookie.
Bake
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
Serve these Raspberry Cookies on their own for a delightful snack, or pair with a scoop of creamy vanilla ice cream for an indulgent dessert. These shortbread-like cookies are also perfect for sharing with a cup of coffee, at tea parties, brunches, or as a delicious snack, and with other cookies such as Earl Grey Shortbread Cookies, Jam Tart Cookies, or Lemon Curd Cookies.
Making Ahead and Storing
Store these delicioua 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 instead of measuring cups for accuracy.
- Grease the muffin pan well with melted butter or non-stick spray to prevent sticking.
- Do not overmix the crumble cookie dough, as this can cause the cookies to shrink and lose their crumbly texture. Use your fingers rather than a stand mixer for best results.
- Do not overbake the cookies, as this can make them too crumbly and prone to falling apart.
- Allow the cookies to cool completely in the muffin pan before removing them to ensure they come out in one piece.
- Use a thin knife, palette knife, or silicone spatula to remove the cookies from the muffin pan. Carefully run a knife around the edges and tilt the pan upside down to release the cookies easily.
FAQs
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
Ingredients
Raspberry Compote
- 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
Instructions
Raspberry Compote
- 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.
Crumble Cookies
- 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.
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