Raspberry Crumble Loaf
This soft and fruity loaf is bursting with tart raspberries, topped with a golden oat crumble and served with a sweet, tangy raspberry coulis. Perfect for brunch, tea time, or dessert.
Sarah Butler
Sarah Butler
Recipe - Finglas - SuperValu
Raspberry Crumble Loaf
Prep Time35 Minutes
Servings8
Cook Time90 Minutes
Ingredients
175g self-raising flour
160g caster sugar
20g oats
35g cold butter, cubed
30g almond flour
50g vegetable oil (or melted butter)
2 eggs
170ml natural yogurt
1 tsp vanilla extract
Zest of 1 lemon
200g raspberries & A handful of fresh raspberries for decoration
100g light brown sugar
Directions
Ingredients
For the crumble topping:
- 45g self-raising flour
- 30g caster sugar
- 20g oats
- 35g cold butter, cubed
For the loaf:
- 130g self-raising flour
- 30g almond flour
- ½ tsp salt
- 50g vegetable oil (or melted butter)
- 130g caster sugar
- 2 eggs
- 170ml natural yogurt
- 1 tsp vanilla extract
- Zest of 1 lemon
- A handful of fresh raspberries
For the raspberry coulis:
- 200g raspberries
- 100g light brown sugar
Method
- Make the crumble topping:
- Add flour, sugar, oats, and butter to a bowl.
- Use your fingertips to rub the mixture together until it resembles coarse crumbs.
- Refrigerate until ready to use.
- Make the loaf:
- Preheat oven to 160°C (fan).
- In a large bowl, whisk together all loaf ingredients except the raspberries.
- Pour the batter into a greased or lined 2lb loaf tin.
- Gently press the raspberries into the top of the batter.
- Sprinkle with the crumble topping.
- Bake for 55–60 minutes, or until a skewer comes out clean.
- Make the raspberry coulis:
- In a saucepan, combine raspberries and brown sugar.
- Simmer over medium heat for about 10 minutes, until slightly thickened.
- Strain through a sieve to remove seeds. Allow to cool.
- To serve:
- Slice the loaf and drizzle with raspberry coulis, or serve the coulis on the side.
- Top Tip: Don’t overmix the loaf batter—gently folding helps keep it light and tender.
35 minutes
Prep Time
90 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
Odlums Self Raising Flour (500 g)
€1.59€3.18/kg
SuperValu Caster Sugar (500 g)
€1.65€3.30/kg
SuperValu Porridge Oats (1 kg)
€0.89€0.89/kg
SuperValu Irish Creamery Butter (227 g)
€2.39€10.53/kg
SuperValu Coarse Wholemeal Flour (2 kg)
€1.60€0.80/kg
Daily Basics Vegetable Oil (1 L)
€1.49€1.49/l
SuperValu Free Range Medium Eggs (6 Piece)
€1.95€0.33 each
SuperValu Natural Yogurt (1 kg)
€1.69€1.69/kg
Dr. Oetker Madagascan Vanilla Extract (35 ml)
€2.35€0.07/ml
SuperValu Loose Lemons (1 Piece)
€0.55
SuperValu Signature Tastes Irish Raspberries (200 g)
3 for €10
€5.00€25.00/kg
SuperValu Light Golden Brown Sugar (500 g)
€1.05€2.10/kg
Recipe
Ingredients
For the crumble topping:
- 45g self-raising flour
- 30g caster sugar
- 20g oats
- 35g cold butter, cubed
For the loaf:
- 130g self-raising flour
- 30g almond flour
- ½ tsp salt
- 50g vegetable oil (or melted butter)
- 130g caster sugar
- 2 eggs
- 170ml natural yogurt
- 1 tsp vanilla extract
- Zest of 1 lemon
- A handful of fresh raspberries
For the raspberry coulis:
- 200g raspberries
- 100g light brown sugar
Method
- Make the crumble topping:
- Add flour, sugar, oats, and butter to a bowl.
- Use your fingertips to rub the mixture together until it resembles coarse crumbs.
- Refrigerate until ready to use.
- Make the loaf:
- Preheat oven to 160°C (fan).
- In a large bowl, whisk together all loaf ingredients except the raspberries.
- Pour the batter into a greased or lined 2lb loaf tin.
- Gently press the raspberries into the top of the batter.
- Sprinkle with the crumble topping.
- Bake for 55–60 minutes, or until a skewer comes out clean.
- Make the raspberry coulis:
- In a saucepan, combine raspberries and brown sugar.
- Simmer over medium heat for about 10 minutes, until slightly thickened.
- Strain through a sieve to remove seeds. Allow to cool.
- To serve:
- Slice the loaf and drizzle with raspberry coulis, or serve the coulis on the side.
- Top Tip: Don’t overmix the loaf batter—gently folding helps keep it light and tender.