Fresh Raspberry Crisp Recipe

5 1 4
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Fresh Raspberry Crisp Recipe

Read Reviews
5 1 4
Publisher Photo
I grow raspberries, so I'm always thrilled to find new ways to use the fruit. But one "old" way that my family loves is this crisp, which is my mom's recipe.—Donna Craik, Vancouver Island, British Columbia
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.

Ingredients

  • 4 cups fresh raspberries, divided
  • 3/4 cup sugar
  • 2 tablespoons cornstarch
  • 1-3/4 cups quick-cooking oats
  • 1 cup all-purpose flour
  • 1 cup packed brown sugar
  • 1/2 teaspoon baking soda
  • 1/2 cup cold butter
  • Whipped cream

Directions

Crush 1 cup raspberries; add enough water to measure 1 cup. In a saucepan, combine sugar and cornstarch; stir in raspberry mixture until well blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in remaining raspberries. Cool.
In a large bowl, combine oats, flour, brown sugar and baking soda. Cut in butter until mixture resembles coarse crumbs. Press half of the crumbs into a greased 9-in. square baking dish. Spread with cooled berry mixture. Sprinkle with remaining crumbs.
Bake at 350° for 25-30 minutes or until top is lightly browned. Serve warm with whipped cream. Yield: 8 servings.
Originally published as Raspberry Crisp in Taste of Home June/July 2000, p44

Nutritional Facts

1 piece: 439 calories, 13g fat (7g saturated fat), 31mg cholesterol, 206mg sodium, 78g carbohydrate (48g sugars, 6g fiber), 5g protein.

  • 4 cups fresh raspberries, divided
  • 3/4 cup sugar
  • 2 tablespoons cornstarch
  • 1-3/4 cups quick-cooking oats
  • 1 cup all-purpose flour
  • 1 cup packed brown sugar
  • 1/2 teaspoon baking soda
  • 1/2 cup cold butter
  • Whipped cream
  1. Crush 1 cup raspberries; add enough water to measure 1 cup. In a saucepan, combine sugar and cornstarch; stir in raspberry mixture until well blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in remaining raspberries. Cool.
  2. In a large bowl, combine oats, flour, brown sugar and baking soda. Cut in butter until mixture resembles coarse crumbs. Press half of the crumbs into a greased 9-in. square baking dish. Spread with cooled berry mixture. Sprinkle with remaining crumbs.
  3. Bake at 350° for 25-30 minutes or until top is lightly browned. Serve warm with whipped cream. Yield: 8 servings.
Originally published as Raspberry Crisp in Taste of Home June/July 2000, p44

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MY REVIEW
ljoberle User ID: 3520898 27111
Reviewed Sep. 25, 2010

"Delicious. I took this to a Bible Study group and everyone raved about it. It was so easy, and I even used frozen raspberries, which made it even easier to "cool" the raspberry mixture. Will definitely make again."

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