Raspberry Crisp
User Reviews
4.7
Raspberry Crisp
Description
The Raspberry Crisp starts with a fruit filling of fresh raspberries coated lightly in flour, sugar, and cinnamon to thicken and flavor the berries as they bake. A crisp topping made with oats, flour, brown and granulated sugars, cinnamon, and butter is spread evenly on top. Baking at 350 degrees creates a bubbly, juicy filling beneath a golden, crumbly crust. Served warm, this crisp combines sweet and tart flavors with a satisfying crunchy texture from the oats and butter topping.
Best enjoyed fresh from the oven with a scoop of vanilla ice cream, this crumble-style dessert highlights the natural flavor of raspberries enhanced by warm spices and a buttery crumble. It can be stored in the refrigerator for up to three days and reheated simply in the microwave for convenience.
Ingredients
Crisp Topping
- 3/4 cup all-purpose flour
- 1/2 cup old fashioned oats
- 1/4 cup granulated sugar
- 1/2 cup light brown sugar packed
- 1/4 teaspoon ground cinnamon
- 1/2 cup butter room
Filling
- 4 cups raspberries rinsed and drained, fresh
- 4 tablespoons all-purpose flour
- 3/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
Instructions
Crisp Topping
- Preheat oven to 350 degrees.
- In a large bowl, add in the flour, oats, both sugars and ground cinnamon. Stir until combined.
- Add in the room temperature butter and cut in with two forks. I normally start with cutting it in with two forks and then work it in the rest of the way with my hands. Hands aren't necessary, it's just quicker for me. Set aside.
Filling
- In a separate bowl, add in raspberries, flour, sugar, and cinnamon. Gently stir until the raspberries are coated with the flour and sugar mixture.
- Place the filling into an 8-inch or 9-inch casserole dish. Spread out.
- Sprinkle the crisp topping evenly on top of the raspberry filling.
- Place into the oven and bake for 30 minutes. The filling will be bubbly and the crisp topping golden brown.
- Let cool. Scoop out into a bowl. Serve with a scoop of vanilla ice cream!
Notes
- Store leftover raspberry crisp in an airtight container in the refrigerator for up to 3 days.
- Reheat servings in the microwave before serving to restore warmth and soften the topping slightly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 346 kcal
% Daily Value*
| Calories | 346kcal | 17% |
| Carbohydrates | 58g | 19% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 30mg | 10% |
| Sodium | 106mg | 4% |
| Potassium | 139mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 41g | 82% |
| Vitamin A | 375IU | 8% |
| Vitamin C | 15.8mg | 18% |
| Calcium | 39mg | 4% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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