Raspberry Almond Crumble Recipe

Moist, summery, and easyvegan raspberry almond crumb cake.Made with a simple buttery cake batter, topped with fresh juicy raspberries, chopped almonds and a crunchy streusel. The perfect summery treat to enjoy with a cup of coffee.

Cinnamon streusel, crumble or crumb topping, whatever you want to call this heavenly topping. You need to make this cake for this crunchy topping alone. In a bowl, combine brown sugar with ground cinnamon and all-purpose flour. Pour in the melted vegan butter and give everything a good mix together. Set aside.

Start by making the homemade buttermilk. In a small bowl combine oat milk and apple cider vinegar. Set aside for 5 minutes.

Super Crumb Raspberry Almond Crumb Cake Recipe

In a large bowl, beat the granulated sugar with the vegan butter for around 1-2 minutes. Add in a splash of vanilla extract and almond extract. Continue to beat together until the mixture becomes lighter in colour. I did this with a spatula, but to speed up this process you can use a stand mixer or even a handheld one! Add in the vegan buttermilk and beat together until combined. At this point, the batter will look weird and clumpy but this is normal! In a separate bowl, whisk together the all-purpose flour, cornflour, baking soda, baking powder and salt. Transfer the dry ingredients to the wet ingredients. Fold together until there’s no visible flour.

Pour the cake batter into a prepared springform pan lined with parchment paper. With an offset spatula, spread the cake batter into an even layer. Add the fresh juicy raspberries over the top of the cake batter. If the raspberries don’t land evenly over the batter, just use your hands to pick out the berries and place them in a single layer over the batter.

This isn’t a must, but it just ensures every bite of this cake is gifted with jammy raspberries. Sprinkle the chopped or sliced almonds over the top of the raspberries.

Sugar Free Peach Raspberry Almond Crumble

And then add the cinnamon crumble. I like to have a few smaller chunks and large chunks of the crumble. To achieve this, simply clump together the crumble topping in between your hand.

Remove the cake from the oven, place it onto a wire rack, and let it cool in the pan for 15-20 minutes. Pop open the spring form pan, and transfer the cake onto a serving plate. I like to move it onto a chopping board with parchment paper, as I find it to be the safest way of moving the cake. Enjoy this raspberry almond coffee cake with a cup of warm or iced coffee.

Once you try this delicious vegan raspberry cake recipe, please leave a star rating and review below! I try my best to respond to you all. Oh, and don’t forget to tag me onInstagram– I can’t wait to see your images!!

Raspberry Almond Bars • The View From Great Island

Moist, summery, and easy vegan raspberry almond crumb cake.Made with a simple buttery cake batter, topped with fresh juicy raspberries, chopped almonds and a crunchy streusel. The perfect summery treat to enjoy with a cup of coffee.

Welcome to Cooking With Parita! Since becoming vegan I often get asked ‘what do vegans eat?’. So here, on my blog you’ll find easy + delicious vegan recipes that I love! Whether you’re vegan, plant based or even plant-curious I hope these recipes inspire you to cook mindfully + with love.Once spring gets here, I’m constantly stocking up on berries at the grocery store. I love eating them, topping them onyogurt, and baking with them any chance that I get. I already have a few more recipes with berries lined up and they are soooo good. But today, we’re talking crumb cake. Raspberry Almond Cake, to be exact.

I’ve had the idea for a raspberry crumb cake for a while, but I felt like it needed a little something extra. So I decided to chop up some almonds to add to the topping and I absolutely lovethe extra little crunch and flavor it adds to this cake!

Raspberry Bars With Rolled Oat & Almond Crumble (recipe)

For the almonds in the crumb topping, I prefer to use Blue Diamond Roasted Salted Almonds. I tend to go for their flavored almonds first (Honey Roasted is one of my absolute favorites!), but while I was baking this cake I found myself reaching for more and more of these almonds. They’re seriously addicting.

This simple raspberry cake recipe comes together with ingredients you likely have on hand already. Here’s an overview of the ingredients you’ll need:

The topping is simple to make with just a few easy ingredients: flour, brown sugar, chopped almonds, and some butter. You’ll mix the first three ingredients together and then cut in the cold butter. I prefer to make the topping first and then refrigerate it until I’m finished with the cake and ready to top it.

Raspberry & Almond Crisp

And then, of course, the cake. Beat together the butter and sugar until light and fluffy before adding in the eggs and extracts. Alternately add the buttermilk and dry ingredients to the butter mixture, mixing until just combined. Gently fold the raspberries into the batter last.

I tossed the raspberries with a little bit of flour. You’ll only need about two teaspoons of flour to coat them before folding them into the cake batter. This is important to prevent the raspberries all from sinking to the bottom of the cake. Trust me.

After you’ve spooned the batter into a greased 9-inch springform pan, sprinkle the crumble topping onto the cake and bake until done.

Raspberry Almond Bars {quick And Easy}

This cake is really best eaten the same day that it’s prepared, but you can cover it and store it on the counter for a day or two. But, if I’m being honest it probably won’t last that long. At least it didn’t in my house.

Storage instructions: Crumb cake is best served the same day it is prepared. Cover tightly and store at room temperature for 1-2 days.Simple and unassuming, this raspberry almond crumb cake is tender and buttery, a balanced contrast to the crunchy cinnamon crumbles on top. Paired with toasted almonds, juicy raspberries, and a dusting of confectioners’ sugar—I can say with confidence that it was love at first bite.

If you want to eat cake for breakfast, a perfectly moist yet crumbly coffee cake is your solution. And today’s raspberry almond crumb cake should absolutely be on your cake-for-breakfast radar. Each bite is soft and juicy and crunchy and sweet and buttery, with a little cinnamon, almonds, and raspberries. All of these textures and flavors together are a home run. Serve it as part of your Mother’s Day recipes or any day where a special homemade breakfast is craved. Like my New York-style crumb cake, there’s only 2 parts: cake and toppings. This is a must make recipe so let’s get started!

Raspberry Almond Crumble Bars

Using my sour cream crumb cake as the base, we’ll add vanilla extract for flavor and to make the cake extra special, a little almond extract too. For the full recipe, scroll to the bottom of the page.

Raspberries: I love raspberries and crumb cake together. The berries require zero prep, which I know you’ll appreciate first thing in the morning. Just dot them right on top of the cake batter. No sugar added, no pre-cooking, no extra steps. They pair wonderfully with the toasted almonds. Not into raspberries? A strawberry and rhubarb combination would be fantastic. Or even blueberries! Peeled and chopped apples or peaches would be equally delicious. And, you can leave off the raspberries and almonds for a plain crumb cake.

Crumb Topping: The crumb topping comes together with flour, brown sugar, a little cinnamon, and butter. We’ll use melted butter, so there’s no cutting the butter into the dry ingredients with a pastry cutter. It’s so easy!

Raspberry Almond Crumb Cake

This cake rises pretty tall, so I suggest using a springform pan. A 9×9-inch square baking pan works too. If you have a 9-inch cake pan that’s 2-3 inches deep, that could work as well. Though my first recommendation is a 9-inch springform pan. The removable sides make slicing the crumb cake easier, too!

If cake for breakfast is your thing, you’ll love trying my crumb coffee cake next. Or if you can’t get enough of raspberries, my raspberry sweet rolls are calling your name!

Simple and unassuming, this raspberry almond crumb cake is tender and buttery, a balanced contrast to the crunchy cinnamon crumbles on top. Paired with toasted almonds, juicy raspberries, and a dusting of confectioners’ sugar– I can say with confidence that it was love at first bite.

Fun And Food Blog: Raspberry Almond Crumble

Sally McKenney is a professional food photographer, cookbook author, and baker. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. Sally has been featured onRaspberry Almond Crumble Bars are sweet, tart and packed with raspberry fruit flavor! These easy raspberry layers bars are made with a buttery crust, white chocolate chips, thick raspberry filling and a crunchy layer of almond crumble. The perfect summer dessert everyone will love!

They are a everything you need in your life.. part cookie bar, part crumble bar, they melt in your mouth, there’s raspberry, there’s crunchy almonds.. they are perfection!

Made with a buttery crust, a thick tart

Pear And Raspberry Frangipane Crumble