Raspberry & Almond Crumble Tart
A delicate almond crust filled with tart raspberries and topped with a buttery crumble, this dessert is the best way to enjoy summer berries at their peak. This recipe, ready in about 70 minutes, layers all-purpose flour, almond flour, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 1/4 cup granulated sugar
- 1/2 cup cold butter
- 2 cups fresh raspberries
- 1/4 cup granulated sugar
- 1 tbsp cornstarch
- 1 tsp lemon zest
- 1/2 cup crumble topping
- 2 tbsp slivered almonds
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 350°F. Pulse flour, almond flour, and 1/4 cup sugar in a food processor until combined.
- Step 2: Add cold butter cubes and pulse until the mixture resembles coarse sand, then press firmly into a 9-inch tart pan.
- Step 3: Bake crust for 15 minutes until golden around the edges, then set aside to cool slightly.
- Step 4: Toss raspberries with 1/4 cup sugar, cornstarch, and lemon zest in a bowl until evenly coated.
- Step 5: Spread raspberry filling evenly into the cooled crust, then sprinkle crumble topping (mix of oats, flour, sugar, and butter) over the top.
- Step 6: Sprinkle slivered almonds over crumble and bake for 30-35 minutes until topping is golden brown and filling is bubbling around the edges.
- Step 7: Let cool completely on a wire rack before slicing, allowing the filling to set for clean cuts.
Frequently asked questions
How long does Raspberry & Almond Crumble Tart take to make?
Total time is about 70 minutes (30 min prep + 40 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Raspberry & Almond Crumble Tart?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Raspberry & Almond Crumble Tart?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Raspberry & Almond Crumble Tart for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Raspberry & Almond Crumble Tart?
International desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
