Sweet and simple raspberry crisp showcases jewel-toned colors and bright flavors in this easy, homemade dessert!
With sweetened raspberries baked under a crispy and buttery layer of oats, brown sugar, and cinnamon, this raspberry crisp is sensational.
This tasty fruit crisp is sure to be the first to disappear at potlucks and picnics.
Easy Raspberry Crisp!
- This crisp recipe is so easy to follow, perfect for even the most novice baker.
- The naturally tart raspberry flavor shines through, with a touch of sweet sugar, for a perfectly balanced combination of flavors.
- This dessert has a wonderful combination of textures between the crispy, crumb topping and the soft, juicy raspberries.
- Enjoy the flexibility to serve this raspberry crisp warm or chilled.
Ingredients and Variations
Crisps differ from cobblers in that crisps have a sweetened oatmeal topping while cobblers are topped with biscuits or pie dough. Crumbles are similar to crisps but without the oats.
Raspberries: Choose fresh raspberries or a combination of fresh raspberries, blueberries, strawberries, rhubarb, or blackberries. Even frozen berries will work.
Oatmeal Topping: Feel free to adjust the topping ingredients for slightly more or less sugar, or use your favorite sugar alternative. Gluten-free flour can be substituted at a 1:1 ratio if desired. Add in a small amount of sliced almonds, chopped walnuts, or pecans for a bit of extra crunch.
How to Make Raspberry Crisp
- Toss berries with sugar and ¼ cup of flour in a baking dish, as per recipe below.
- Prepare the oatmeal topping per recipe directions and sprinkle over berries.
- Bake until the top is golden brown and crunchy.
Serving Raspberry Crisp
Fruit crisps are a go-to recipe all year long using fresh or frozen fruits and served warm with a scoop of vanilla ice cream, a dollop of whipped cream, or even a drizzle of caramel sauce.
Serve this delicious fruit crisp fresh from the oven or the next day cool from the fridge. Even served cold, the flavors are delicious and the topping stays crisp!
Storing Crisps
- Keep leftover raspberry crisp in a covered container at room temperature for the first 24 hours and then keep it in the refrigerator for up to 4 days.
- Enjoy this fruit crisp cold or reheat portions in the microwave.
- Freeze portions in airtight containers, or zippered bags, for up to two weeks and thaw in the refrigerator overnight before reheating in the oven covered at 350°F.
More Fruit Desserts
Did you try this Raspberry Crisp recipe? Leave a comment and rating below!
Raspberry Crisp
Ingredients
- 4 cups raspberries fresh or frozen
- ¼ cup sugar
- ¼ cup all purpose flour
Topping
- ¾ cup quick oats
- ⅓ cup all purpose flour
- ⅓ cup brown sugar
- ½ teaspoon cinnamon
- ¼ cup butter
Instructions
- Preheat oven to 350°F. Grease a 2½ quart baking dish.
- In a large bowl, add raspberries, sugar, and ¼ cup flour. Gently toss to combine. Add to prepared baking dish.
- In a medium bowl, mix together oats, ⅓ cup flour, brown sugar, and cinnamon. Using a pastry cutter, or two forks, cut butter into the oat mixture. Continue until it resembles coarse crumbs.
- Sprinkle the oat mixture over the berry mixture.
- Bake for 25 minutes, or until golden brown and lightly bubbling.
Notes
- If using a 9 inch baking dish, bake at 350°F for 30 minutes or until golden brown and lightly bubbling.
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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