Description
Introducing the Raspberry Crumble Delight — a tempting dessert perfect for any occasion. This recipe combines the rich, buttery texture of a crumble crust with the sweet tartness of raspberry jam, creating a cookie that’s both indulgent and refreshing. Ideal for sharing with friends and family, these treats strike a lovely balance between simplicity and decadence.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon kosher salt
- 1/2 cup seedless raspberry jam
Instructions
- Preheat the Oven: Start by preheating your oven to 350℉. Prepare a jumbo muffin tin by spraying it with non-stick cooking spray or greasing and flouring the wells.
- Mix the Ingredients for the Crust: Cream the softened butter, granulated sugar, powdered sugar, vanilla extract, and almond extract together until well combined for about 1-2 minutes.
- Prepare the Dough: Gradually incorporate the all-purpose flour and kosher salt into the butter mixture. Stir just until combined, keeping the dough slightly crumbly.
- Form the Base: Scoop about ¼ cup of the crumbly mixture into each muffin well. Press the mixture into the bottom and a bit up the sides to form a well. Make sure not to press the crust too densely.
- Add Raspberry Jam: Spoon ½ to 1 tablespoon of raspberry jam into the center of each pressed crust.
- Add Topping and Bake: Sprinkle a heaping tablespoon of the remaining dough on top of the jam to add texture. Bake in the preheated oven for 18-22 minutes or until the cookies are lightly browned.
- Cool and Serve: Allow the cookies to cool completely in the muffin tin before removing. Use a knife to run around the edges to help release them if necessary.
- Prep Time: 20 minutes
- Cook Time: 18-22 minutes