Raspberry Crisp
A delightful and easy-to-make dessert featuring sweet-tart raspberries under a buttery, crumbly oat topping. Perfect for any occasion!
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- For the filling:
- 4 cups raspberries (fresh or frozen)
- 1/2 cup sugar
- 3 tbsp flour
- 1 tsp cornstarch
- For the topping:
- 1 cup oats (Old Fashioned)
- 1/2 cup brown sugar
- 1/2 cup flour
- 1/3 cup butter (chilled and cubed)
- 1/2 tsp ground cinnamon
Instructions
- Preheat your oven to 350°F.
- Cut the chilled butter into small cubes and set aside.
- In a bowl, combine the raspberries, sugar, 3 tablespoons flour, and cornstarch.
- Stir gently until the berries are evenly coated.
- Transfer the raspberry mixture into a greased 8×8 inch baking dish.
- Spread the mixture into an even layer.
- In another bowl, combine the oats, brown sugar, 1/2 cup flour, and cinnamon.
- Add the cold cubed butter to the oat mixture.
- Use your fingertips, a pastry cutter, or a fork to work the butter into the mixture.
- Continue mixing until it resembles coarse breadcrumbs with some pea-sized pieces of butter remaining.
- Spread the oat topping evenly over the raspberry filling.
- Press the topping gently so it holds together but doesn't compact.
- Bake for 30 minutes.
- Bake until the topping is golden brown and the berry juices are bubbling slightly around the edges.
- Let the crisp cool for 10 minutes before serving.
Notes
Use chilled butter for the best crumbly topping texture.
Old Fashioned oats give the best chewiness; avoid instant oats.
Allow the crisp to cool for 10 minutes before serving to help the filling set.
Gentle stirring of the berries prevents them from breaking down too much.
Find it online: https://timelesscrumb.com/raspberry-crisp/