Raspberry Lemonade Crumble

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If you love raspberry lemonade, then you’ll love this Raspberry Lemonade Crumble! It’s sweet from the raspberries and tart from the fresh lemon. Served warm with a couple scoops of vanilla bean ice cream, this makes a perfect springtime dessert! 

Today I’m sharing another lovely creation my sister and I cooked up last weekend. She came over to hang out and help me cook for the blog. I had my sister choose this recipe. I don’t have very many dessert recipes on the blog and I needed to even things out! I’m usually not the best at desserts– my specialty is savory dishes. Veggies, grains, meats, etc, I can cook up a storm. But I do struggle with baking. My sister, Leslie, however has a knack for baking. 

My sister was the main chef on this one, and it turned out great! There’s two layers of filling: a lemon, vanilla and Greek yogurt layer, and a raspberry with lemon zest layer. The crust and crumble topping is made out of graham crackers, butter and brown sugar. Couldn’t be a better combination! 

This is really a cross between a cobbler and a crumble– if you let it sit and cool enough, you can slice it into bars, but it’s not solid enough to make actual bars that are solid. You’ll want to warm this back up and serve it in a bowl with some vanilla ice cream! The kitchen smelled amazing while this was baking. We definitely snuck bites while we were waiting for it to be cool enough to cut.

It looks like there’s a lot of ingredients and steps, but its actually not that bad once you get started. Have someone help you in the kitchen (like your sister! or kids, or spouse) and it’ll go by much quicker. Plus, a bowl of this raspberry lemonade crumble with a couple scoops of ice cream with be so good, it’ll be worth it! 

Here’s the recipe for Raspberry Lemonade Crumble: 

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Raspberry Lemonade Crumble

Servings 8

Author Emily Weeks, RDN, LD

Ingredients

For the Crust and Crumble Topping:

• 1/2 cup butter, melted
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1 cup graham cracker crumbs

For the Filling:

• lg egg
• 1/2 cup plain Greek yogurt
• 1/3 cup granulated sugar
• 2 Tbsp lemon juice
• 2 tsp vanilla extract
• 1/4 cup all purpose flour

For the Raspberry Layer:

• 1 12-oz bag frozen raspberries, thawed
• 1/2 cup granulated sugar
• 2 Tbsp lemon juice
• 2 tsp lemon zest
• 2 tsp cornstarch
• 1/4 cup all-purpose flour
• vanilla ice cream, for serving

Instructions

1. Preheat your oven to 350 degrees. Line an 8-inch pan with foil, spray with cooking spray. Set aside.
   

Crumble topping:

1. In a large bowl, combine the melted butter, granulated sugar, and brown sugar. Whisk to combine. Stir in the graham cracker crumbs. Mixture will be sandy. Set aside 1/2 cup of the mixture. Transfer the rest to the bottom of the foil lined pan and using a spatula, pack the mixture to form a crust. Set aside.
   

Filling:

1. In a medium bowl, whisk together the egg, Greek yogurt, sugar, lemon juice, and vanilla until smooth. Add the flour and whisk until smooth.

2. Evenly pour the filling over the crust.

Raspberry Layer:

1. In another medium sized bowl, add the raspberries, sugar, lemon juice, lemon zest, and cornstarch, toss to combine. If the mixture is soupy or runny, add the flour. If it's still runny, add small amounts of flour until it is no longer runny.

2. Distribute the raspberry layer on top of the white layer in the baking pan. Sprinkle with the 1/2 cup crust mixture that was set aside.

3. Bake for 65 minutes, until the edges are bubbling and the crust is golden. Place on a wire rack and allow to cool for two hours before slicing.

   Serve with vanilla ice cream!

Emily Weeks, RDN, LD

Hi! I’m Emily, Registered Dietitian Nutritionist and self-taught intuitive chef. I firmly believe that cooking is the simplest and most important step we can take to improve our minds and bodies and build healthier communities. Join me and let’s bring food back to the kitchen!