Raspberry Crisp Recipe

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My raspberry patch keeps my family well supplied with luscious treats in summer. We enjoy these beautiful sweet berries in many desserts, including this one.—Patricia Staudt, Marble Rock, Iowa
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES: 6 servings

Ingredients

  • 4 cups fresh or frozen raspberries
  • 1/3 cup sugar
  • 1/3 cup plus 3 tablespoons all-purpose flour, divided
  • 3/4 cup quick-cooking oats
  • 1/3 cup packed brown sugar
  • 1/4 cup cold butter, cubed

Nutritional Facts

1 serving (1 each) equals 274 calories, 9 g fat (5 g saturated fat), 20 mg cholesterol, 82 mg sodium, 47 g carbohydrate, 7 g fiber, 4 g protein.

Directions

  1. In a large bowl, gently toss raspberries with sugar and 3 tablespoons flour. Transfer to a greased 9-in. square baking dish.
  2. In another large bowl, combine the oats, brown sugar and remaining flour; cut in butter until the mixture resembles coarse crumbs. Sprinkle over berries.
  3. Bake at 350° for 30 minutes or until golden brown. Yield: 6 servings.
Originally published as Raspberry Crisp in Taste of Home August/September 1998, p65

Nutritional Facts

1 serving (1 each) equals 274 calories, 9 g fat (5 g saturated fat), 20 mg cholesterol, 82 mg sodium, 47 g carbohydrate, 7 g fiber, 4 g protein.

Reviews for Raspberry Crisp

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
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3 Star
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MY REVIEW
Reviewed Jul. 19, 2014

Raspberries were on sale the other day, and I bought some to use in this recipe. I used only half the sugar and half the brown sugar, and still had great results. I also prepared it ahead of time so that I could just pop it in the oven in the evening. Will make again.

MY REVIEW
Reviewed Sep. 29, 2013

This was a huge hit with my kids. We had it with ice cream.

MY REVIEW
Reviewed Mar. 26, 2013

I'm officially hooked. This was one of the very first recipes I used from this site, and I've made it a whole bunch of times since. Not a "rocket science" recipe--easy enough for a simpleton (like me)--but it is a great vehicle for the simple flavor of the raspberries, with the plus of oats/brown sugar--winning combination for me. I need to try it with the honey/sugar switch--sounds great!

MY REVIEW
Reviewed Jul. 28, 2012

This is scrumptious! The first time I made it per recipe. Today I made it using combination of raspberries, blueberries, and blackberries, and sprinkled cinnamon on top. YUM!

MY REVIEW
Reviewed Jun. 10, 2012

This is just the perfect way to use our berries! It doesn't have too many calories for a dessert, and has whole grain. I used honey in place of the white sugar - we have our own bees and I try to substitute whenever possible. It was excellent - thank you for submitting the recipe!

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