Raspberry Crumble Cookies are no ordinary treat. Half tart, half cookie, they offer a perfect balance between a soft, melt-in-your-mouth texture and a crumbly, cookie-like crust. Made with a homemade tangy raspberry compote, these cookies are a delectable balance of sweet and tart flavors with a burst of fruity goodness in every bite.
I have wondered where this crumb (or crumble) cake/cookie idea came from. Its origins speak of its German heritage. The origin of crumb cake was called ‘streuselkuchen,’ and today’s modern crumb cake is fairly similar to its forebear. Streuselkuchen ‘crumb cake’ is often referring to a cake made of a sweet yeast dough covered with a crumb topping that is called ‘streusel.’ Today, we make crumble cakes with baking soda or baking powder for leavening. One thing that has not changed is the signature thick layer of crumb topping where the crumbs are made simply of sugar, butter, and flour and allowed to have a roughly unfinished look. The crumb topping is sprinkled with powdered sugar to add interest to the look of the uneven top.
What we know today as crumb or crumble cake/cookies is most likely the adaptation of coffee cake recipes by German bakers who came to North America. The cake does bear a passing resemblance to many of the streusel topped kuchen recipes, a popular coffee-friendly cake from Germany.
Raspberry Crumble Cookies are baked in a muffin tin and look like mini pies! The dough does double duty as the base of the butter cookies and the crumble topping.
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- 250 gm raspberries, frozen or fresh
- 6 Tbsp sugar
- 2 Tbsp fresh lemon juice
- 1 tsp vanilla
- zest of half a lemon
Ingredients
Raspberry Compote
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- Place rasp[berries, sugar, lemon juice, zest & vanilla in a small saucepan over medium heat. Bring to a boil, stirring frequently. Reduce heat & simmer for 7-10 minutes. Remove from heat & pour through a sieve. Press through sieve with a spatula to take out as many of the seeds as possible. Set aside.