Raspberry Crisp
User Reviews
4.8
12 reviews
Excellent
Raspberry Crisp
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🩷❤️ Fresh raspberries topped with a buttery oatmeal and brown sugar crumble are the PERFECT combination! Baked to bubbly, juicy perfection and served with whipped cream or vanilla ice cream, this is a FAST and EASY summer dessert that everyone LOVES!
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Ingredients
- three 6-ounce containers fresh raspberries*
- ½ cup granulated sugar
- 2 to 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons cornstarch
- ½ to 1 teaspoon real vanilla extract or almond extract
- 6 tablespoon unsalted butter cold and cubed small
- ½ cup light brown sugar packed
- ½ cup old-fashioned whole rolled oats do not use minute oats, quick cook, or steel cut
- ½ cup all-purpose flour
- ½ teaspoon salt or to taste
- Whipped Cream whipped topping, or ice cream; optional for serving
Instructions
- Preheat oven to 350F. Spray a 9-inch pie dish very well with cooking spray; set aside.
- In a large bowl, add the raspberries, 1/2 cup granulated sugar, lemon juice, cornstarch, extract, and toss gently to combine until all white traces have disappeared; set aside.
- In a separate large bowl, add the butter, brown sugar, old-fashioned oats, flour, salt, and using two forks, cut the butter into the dry ingredients until small pea-sized clumps form and some sandy bits form; set aside. Tip - This is easiest if you dice or cube the butter into dime-sized pieces before adding it to the mixing bowl.
- Give the fruit another stir and turn mixture out into prepared pie dish, scraping out and including any juice that collected in the mixing bowl.
- Evenly sprinkle the crumble mixture over the fruit. Tip - It looks like a lot when sprinkling, but as the crisp bakes, it seeps down into the fruit and it turns out to be just the right amount.
- Place pie dish on a cookie sheet or baking sheet (insurance is case there’s an overflow in the oven) and bake for about 45 to 55 minutes, but start checking at about 40-45 minutes. Crisp should be bubbling quite vigorously near the edges of dish and bubbling to a lesser degree in center. Topping should be very lightly golden browned and set. Baking Tips - Baking time is a judgment call based on just how juicy your berries are or aren't, your oven, your baking dish, climate, etc. Don't pull the crisp out at the first signs of bubbling, let it go awhile. I baked this raspberry crisp for 55 minutes because my berries were quite ripe and leeched a lot of juice while baking, and I wanted some of the liquid to evaporate and "burn off". If you see the outer edge of the berries turning a light brown and congealing a bit, that's a sign it's ready to be pulled out. Also, dessert will set up dramatically as it cools, so keep in mind it may look fairly soupy/liquidy in the oven but that changes.
- Allow the crisp to cool for at least 30 minutes, or until it sets up, before serving with the topping of your choice, or as desired. Extra crisp will keep airtight at room temp for 2-3 days. If you plan to store it longer than that, I suggest keeping it airtight in the fridge for up to 5 days total. Tip - Note that crisp will not stay crispy on top layer after the first day, or after you cover or seal it airtight. The natural juices from the berries will cause the oatmeal to become softer (more soggy) as time passes. There is nothing you can do about it. It's not a great "keeper" and if making this for an event, plan to make it that day.
- Recipe adapted from Peach Raspberry Crisp and Blueberry Crisp
Notes
- Raspberries - I use and recommend fresh raspberries. I used three 6-ounce containers. Of which I used nearly all 3 containers in the dessert, and reserved a few berries from one container for garnishing/serving.
- If you're measuring out the berries, each 6 ounce container contains about 1 cup berries, measured loosely. Therefore you want nearly 3 cups berries in the dessert, and with a few reserved for garnishing. Do not pack the fruit if you're measuring it. It should be laid loosely in the measuring cup.
- If you want to use frozen raspberries or other frozen fruit, thaw and drain it before using, and then loosely measure out 3 cups.
- Alternate Fruit - If you would like to use alternate fruits or mix-and-match the fruit (see blog post for suggestions), aim for 3 cups fruit in the dessert. You can even increase this up to 4 cups fruit, provided your pie dish can hold it.
Nutrition Information
Show Details
Serving
1
Calories
333kcal
(17%)
Carbohydrates
48g
(16%)
Protein
3g
(6%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
4g
Cholesterol
31mg
(10%)
Sodium
153mg
(6%)
Fiber
5g
(20%)
Sugar
32g
(64%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 333 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 333kcal | 17% |
| Carbohydrates | 48g | 16% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 31mg | 10% |
| Sodium | 153mg | 6% |
| Fiber | 5g | 20% |
| Sugar | 32g | 64% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
12 reviews
Excellent
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