For an extra layer of flavor, try adding a pinch of cinnamon or nutmeg to the crumb topping. If you prefer a less sweet crisp, reduce the amount of sugar in both the filling and topping. To prevent the topping from browning too quickly, tent the baking dish with foil during the last 10 minutes of baking. This crisp can be assembled ahead of time and baked just before serving. Store the assembled crisp in the refrigerator for up to 24 hours. Serve warm with a scoop of vanilla ice cream or a dollop of freshly whipped cream for the ultimate dessert experience.
Jackie's Old-Fashioned Raspberry Crisp
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PREP TIME20 mins
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COOK TIME35 mins
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TOTAL TIME55 mins
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SERVING8 People
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VIEWS15
Evoking the comforting warmth of a Dutch apple pie, this Raspberry Crisp is a symphony of tart raspberries and buttery, crumbly topping. A delightful dessert that's both rustic and refined, perfect served with a dollop of fresh whipped cream or a scoop of vanilla ice cream.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate79 g
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Cholesterol31 mg
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Fiber6 g
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Protein5 g
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Saturated Fat8 g
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Sodium170 mg
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Sugar49 g
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Fat13 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat your oven to 350°F (175°C). Grease a 9-inch baking dish to prevent sticking. (5 minutes)
02
Step
5 mins
Gently crush 1 cup of the raspberries with a fork. In a 1-cup liquid measuring cup, combine the crushed raspberries and enough water to reach the 1-cup mark. (5 minutes)
03
Step
10 mins
In a medium saucepan, whisk together the granulated sugar and cornstarch. Gradually stir in the raspberry-water mixture. Bring to a boil over medium heat, stirring occasionally, until the mixture thickens (about 2 minutes). Reduce the heat to low and gently stir in the remaining 3 cups of fresh raspberries. Remove from heat and allow to cool slightly while preparing the topping. (10 minutes)
04
Step
10 mins
In a separate bowl, combine the quick-cooking oats, all-purpose flour, brown sugar, and baking soda. Cut in the softened butter using two knives or a pastry blender until the mixture resembles coarse crumbs. Ensure the butter is evenly distributed for a perfectly crumbly topping. (10 minutes)
05
Step
5 mins
Press half of the crumb mixture evenly into the bottom of the prepared baking dish to create a base. Spread the raspberry filling over the crumb base. Sprinkle the remaining crumb mixture evenly over the top of the raspberry filling. (5 minutes)
06
Step
30 mins
Bake in the preheated oven for 25 to 30 minutes, or until the topping is golden brown and the raspberry filling is bubbling around the edges. Let cool slightly before serving. (30 minutes)
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Danika Morissette
Jul 1, 2025The perfect balance of sweet and tart. My family devoured it!
Adrianna Mertz
Jun 22, 2025I made this for a summer barbecue and it was a huge hit. Everyone loved it!
Julie Wiegandlindgren
Jun 2, 2025This recipe is a keeper! The raspberry filling is perfectly tart and the topping is so buttery and delicious.
Silas Conn
May 10, 2025So easy to make and tastes amazing! I will definitely be making this again.
Chet Bayer
May 8, 2025I added a little lemon zest to the filling and it brightened up the flavors even more.