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Raspberry Crumble

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course : Dessert
Servings : 25 Portions
Calories : 150kcal

Equipment

  • Spatula
  • Mixing Bowl or Pan
  • 1/2 size - 2" Deep Production Pans
  • Bulk Retherm Cart, Regular Oven, or Tray Service Retherm Cart

Ingredients 

  • 450 gm Rolled Oats
  • 125 gm Brown Sugar
  • 175 gm Butter
  • 1.25 kg Raspberries fresh or frozen

Instructions

  • In a food processor or mixer, place the first three ingredients and blend to make the crisp toping.
    Wash raspberries gently in water (defrost if frozen).
  • Bulk Method: In a ½ size- 2” deep production pan, add nonstick vegetable spray (or coated with butter) to coat the sides. Mix the raspberries into the pan with the Crisp Topping. Cook in Multigen for 30 minutes. Remove when done.
    Cold Platting: Place 50 gm of raspberries into a small dessert dish and mix with 30 gm Crisp Topping.
  • Bulk Method: Cut into 80 gm pieces for service. Portion into service dishes or leave in bulk for dining room service.
    Cold Platting: Place on hot side of tray for retherm cycle.
  • Serve Hot or Cold.
  • Garnish: Raspberries
    Food Accompany: Ice cream or Sherbet

Notes

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