White Chocolate Respberry Crumble

Prep Time: 10 minutes

Total Time: 50 minutes

Serving: 6



  • Preheat oven to 350⁰F. Lightly grease 6 four-inch ramekins with non-stick cooking spray. Set aside.
  • In a medium bowl, stir crust mix from package and melted butter together with a fork until crumbly. Divide 2/3 of crust evenly between ramekins and lightly press down with fork.
  • Bake 15-18 minutes. Remove ramekins from oven and spread raspberry filling from package evenly on top of crust.
  • Sprinkle white chocolate chips over raspberry filling. Top with remaining crust.
  • Bake 23-25 minutes, or until tops are golden and mixture is bubbly. Remove from oven and let cool for at least 10 minutes.
  • While crumble is cooling, melt 1/4 cup white chocolate chips over medium power in the microwave, stirring every 15 seconds so not to burn. Drizzle melted chocolate over tops of crumble.