Raspberry Crumble Tart

This raspberry crumble tart has a crisp shortbread crust, raspberry preserves as filling, and a buttery streusel. Kinda like having the best parts of a tart and a crumble in one scrumptious dessert.

A cooked raspberry crumble tart on a wooden surface with a few raspberries lying nearby.

This raspberry crumble tart, as the name implies, comes together as if it’s a tart yet with the ease of a crumble. And it’s mindbendingly spectacular not just to behold but to actually experience.–Renee Schettler

Raspberry Crumble Tart

  • Quick Glance
  • (2)
  • 20 M
  • 1 H, 30 M
  • Serves 8
5/5 - 2 reviews
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Special Equipment: 9-inch (23-cm) tart pan, preferably with removable bottom



Place an oven rack in the middle position. Preheat the oven to 375°F (190°C). Lightly butter the bottom and sides of a 9-inch tart pan.

In a large bowl, combine the flour, brown sugar, granulated sugar, salt, and cinnamon. Add the butter and toss with your fingertips until moist crumbs form. Dump 2 1/4 cups crumb mixture into the pan and firmly press it into the bottom and up the sides. Reserve the remaining crumb mixture (about 3/4 cup) in a resealable plastic bag that you toss in the refrigerator.

Spread 1/4 cup raspberry preserves over the tart crust. If you feel the need for excess raspberry deliciousness, slather the crust with up to 1/4 cup more preserves. Then top with 1 1/2 to 2 1/2 cups raspberries—as few or as many as you please—and then sprinkle with the remaining crumb mixture.

Bake the tart until the crust and streusel are a deep golden brown, 25 to 45 minutes. Let the tart cool in the pan on a wire rack for 20 minutes, then remove the sides of the pan if you can. Slice the tart and serve it warm from the oven. (Seriously. It’s most wondrous when served within an hour or two of coming out of the oven, as the crust becomes quite soggy if left to set for more than a couple hours…though we’ve yet to hear of any complaints about making the tart disappear in time.) Originally published May 22, 2014.

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Recipe Testers' Reviews

This raspberry crumble tart recipe was an irresistible combination of summer flavors. It looked so sophisticated and was perfect for company. The crumble was so quick and easy to make and was ideal as both crust and topping.

I served the tart at room temperature with whipped cream on the side. It looked so professional and was full of the flavors of summer. A winner in our family! The texture of the tart was definitely better the day I made it. The next day the berries started to "juice" and made the streusel topping softer.

"Tart" is the operative word for this delightful raspberry crumble tart recipe. I made this twice, as the first time I forgot to add cinnamon to the crumble crust and topping mixture. Both times it was a delicious success, but I'd recommend tasting the berries and adding a little sugar if they're too tart. The crust is almost cookie-like when baked. It came together very quickly, and I pressed it into the tart pan with ease. It's a nice way to make a tart crust—almost no fuss.

I used 4 pints berries to fill the tart. I'd recommend rotating the tart midway through the baking time, as mine was browning a little faster on one side that the other. We allowed it to cook for a couple of hours and served it with homemade frozen yogurt. I was fortunate in that the sweetness of the frozen yogurt offset how tart the berries were. While I really enjoyed it as it was, several of my tasters would have preferred it to be a little sweeter.

Certainly worth making again.


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  1. I am not a baker. I will repeat, I am not a baker. Pie dough is the bane of my existence and my 8-year-old kid can make a pie look better than I can. But this crumble … oh my. It took no time at all, and with the press-in shortbread crust, even I was able to create a gorgeous looking dessert. And it was delicious!! My mom said to give this 10 stars, or at least I think that’s what she said, as she had a mouthful of tart.

  2. Even though I made this tart with a different crust & crumble (for vegan Thanksgiving dinner guests), I’m jumping in with what may resolve the “soggy bottom” issue. I tossed the fresh raspberries (2-1/2 cups) with 1 tablespoon of tapioca starch and, for extra pectin, added 1/4 of a tart apple (mine was Pink Lady), peeled & grated (large holes; believe me, the apple totally disappeared into the filling when baked). The filling jelled beautifully, and the crust stayed nice & dry—NO juices seeped into it—for 7 hours until the last slice was enjoyed.

  3. This tart is absolutely fantastic and very easy to make. We couldn’t find seedless jam so we used jam with seeds and it was still utterly delicious. Thanks for sharing a wonderful recipe, this will be my go to spring or summer dessert for dinner parties now!

  4. ohhhhhhh boy! This looks like a keeper! I am a lemon lover so I will have to grate a little lemon peel into mine. I will LYK how it turns out.

  5. Since my fridge is full of raspberries this is on my list for the week-end! And thanks to Alex C. for the great switcheroo suggestion!! Can’t wait to try it 🙂

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