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Individual Raspberry Cookie Crumbles are made in individual ramekins filled with fresh raspberries in a light sweet Amaretto sauce topped off with White Chocolate Chip Macadamia Nut Cookie Dough that’s baked to a golden crisp!
A friend of mine, Nancy, shared a wonderful version of this recipe for Fresh Raspberry Crumble on her Instagram Stories.
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It’s so easy and looked so good! She starts with fresh raspberries in the bottom of a ramekin and tops it off with store bought sugar cookie dough, bakes it till the sugar cookie is lightly golden brown.
Then tops it off with a scoop of vanilla ice cream! WOW! It’s drool worthy!
The raspberries and cookie dough together create a wonderfully easy & refreshing fruity dessert.
I’m a huge fan of Raspberry desserts so this recipe speaks my love language! I decided to take the basics she started out with, and add my own twist!
I began by adding a little amaretto for a hint of almond flavor (which is totally optional), and switched out the sugar cookie dough for White Chocolate Macadamia Nut…cause…HELLO..White chocolate and Raspberries are bosom buddies!
The results… Ba-Zinga! We have a new favorite dessert at this Nest… and one I might add… that’s perfect for Valentines day! You’re gonna thank me for this one…well ya probably should thank my friend!
This recipe will make 4 individual desserts so you’ll need four Ramekins. Let’s Get Baking!
How To Make Individual Raspberry Cookie Crumbles
Preheat oven to 350° degrees F.
Rinse and drain two 6 oz. packages, or pints, of fresh raspberries.
In a small bowl add clean raspberries, 3 Tablespoons sugar, and 1/2 Tablespoon Amaretto (optional…you can substitute with 1/4 teaspoon almond extract if you prefer…cause not everyone has Amaretto on hand!) and 1/2 Tablespoon Corn Starch.
Using a spatula gently mix the raspberries, sugar, amaretto, and corn starch together. Allow to set 5 – 10 minutes.
Line a baking sheet with a silicone baking mat or parchment paper. Place four individual Ramekins on the baking sheet and spray with non-stick cooking spray.
Divide Raspberry mixture evenly into each Ramekin. I love how pretty fresh raspberries look! Don’t you?
On a cutting board, using a sharp knife, using half of a 16 ounce package of White Chocolate Chip Macadamia Nut cookie dough, cut each individual square of dough in half length wise.
Cut each piece of dough into smaller cubes. You can break them up with your fingers into big crumbles if that is easier!
Divide the cookie dough crumbles into four equal portions. Top each raspberry filled Ramekin with cookie dough crumbles. Don’t worry if you don’t cover up all the raspberries in each cup. A little bit of the filling bubbling up and showing off it’s stuff is fantastic!
Place Raspberry Crumbles in preheated oven and bake for 30-35 minutes until cookie dough is crispy golden brown and the filling is thick and bubbling up around the edges.
You wanna dive into that hot mess don’t ya! I know you do! I know this…because it took great restraint on my part not to! And we’re friends…so I get ya!
Carefully remove the individual baking cups from the baking sheet and set on baking rack and allow to cool for 10 minutes.
You can serve this dessert one of two ways…top it off like I did in this photo with a few fresh raspberries… OR you can serve it warm topped off with a scoop of vanilla bean ice cream! Then sit back and watch your guest faint from pure ecstasy that just enveloped them in a hug of YUM!
It’s great either way…but I have to be honest…I’m a huge fan of the scoop of ice cream! It’s so good! (Yes I’m speaking from LOTS of experience!)
Find a spoon and dig in! The buttery crispy delicious white chocolate cookie dough and the warm raspberry filling…honestly this is an EPIC easy dessert!
My daughter agrees! We did some serious taste testing, just to make sure we could give you a fair and unbiased opinion! After making sure each cup tasted as good as the one before, (Yep…ALL FOUR! Okay fine…I had three and she had one! I sacrifice a lot for quality control around here! Someone has to do the job! lol) we quickly came to the same conclusion. We have a WINNER!
It’s amazing to me that five simple ingredients come together to create such a mouth-watering treat! My friend is amazing!
The fresh raspberry filling topped off with the buttery crispy white chocolate macadamia nut cookie topping is an enticing combo that can’t be beat! I love fresh raspberry dessert recipes!
Add that scoop of vanilla ice cream and you have a gratifying and exquisite dessert perfect for a casual family dinner or an elegant dinner party!
That was a lot of words to say “Make it! It’s really good!” (lol).
If you like this recipe you might also love these other Fresh Fruit Desserts
- Fresh Classic Blueberry Pie
- Cranberry Apple Pie
- Raspberry Bread Pudding with Vanilla Cream Sauce
- Dutch Apple Pie
- Fresh Triple Berry Galette
- Raspberry Trifle from Allrecipes.com
Thanks so much for stopping by today! I hope you’ll give this quick easy recipe a try at your Nest! I know it’ll be a hit!
- 2 pints fresh raspberries, rinsed and drained
- 3 Tablespoons sugar
- 1/2 Tablespoon Amaretto (optional)
- 1/2 Tablespoon corn starch
- Half a package (16 ounces) of white chocolate chip macadamia nut cookie dough, cut into small pieces.
- Ice Cream and Fresh Raspberries for garnish
- Preheat oven to 350°
- Spray four individual Ramekins with non-stick cooking spray and place on a baking sheet.
- In a medium bowl combine rinsed raspberries, sugar, amaretto, and cornstarch, combine. Allow to set for 5 minutes.
- Divide raspberries equally between the four ramekins.
- Divide cut up cookie dough into four equal portions. Top raspberries with cut up cookie dough.
- Place baking sheet, with ramekins, in preheated oven and bake for 30-35 minutes or until cookie is lightly brown and crispy.
- Remove from oven and allow to set and cool for 10 minutes before serving. Top with a Scoop of vanilla ice cream and fresh raspberries before serving.
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Serving Size:1 cup
Amount Per Serving: Calories: 470Total Fat: 20gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 17mgSodium: 275mgCarbohydrates: 69gFiber: 12gSugar: 25gProtein: 5g
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