Raspberry Crisp

Whenever someone asks me for an easy dessert recipe recommendation, I always point them toward a crisp recipe. And when they want a specific, simple crisp recipe, I’ll pull up this raspberry crisp. Only about 10 minutes of prep time are needed—there’s no need to chop up fruits, no excess ingredients are included and hardly any tools become dirty. The hardest part is remembering to set your oven timer for 30 minutes.

Ingredients for Raspberry Crisp

• Raspberries: Fresh or frozen raspberries work great here. Use whatever is most accessible to you.
• Granulated and brown sugars: You’ll need 1/3 cup granulated sugar for the filling and 1/3 cup brown sugar for the topping.
• All-purpose flour: Just 3 tablespoons flour help thicken the raspberries as they cook down, and 1/3 cup flour gives structure to the topping.
• Quick-cooking oats: Also known as instant oats, quick-cooking oats add a flakey, oat-y texture to the topping. You can use rolled oats in their place, but know the texture will be a bit coarser with a more oat-y flavor.
• Butter: Cold cubed butter seizes up the topping ingredients to help create the knobbly streusel texture. Since there are only six ingredients in this raspberry crisp recipe, the quality of each one matters, which is why we like to buy one of the best butter brands from the store for this dessert.

Directions

Step 1: Mix the raspberry base

Preheat the oven to 350°F. In a large bowl, gently toss the raspberries with the sugar and 3 tablespoons all-purpose flour. Pour the mixture into a greased 9-inch square baking dish.

Step 2: Create the topping

In another large bowl, whisk together the oats, brown sugar and remaining all-purpose flour. Cut in the cold butter until the mixture resembles coarse crumbs. Sprinkle the topping evenly over the berries.

Step 3: Bake the crisp

Bake the raspberry crisp until it’s golden brown, about 30 minutes.

Taste of Home

Recipe Variations

• Swap in a different fruit: Either fully omit or take out half the raspberries and make up for the measurement with a different fruit, like blueberries, blackberries, strawberries, cherries, apricots or peaches.
• Bump up the flavor: The simplest way to add flavor to this raspberry crisp recipe is by slipping 1 teaspoon vanilla extract into the raspberry base. A gentle dusting of sweet cinnamon in the streusel topping makes it taste warm and cozy. We also love what a small handful of sweetened shredded coconut does to the streusel topping!
• Make it gluten-free: Swap in one of the best certified gluten-free flour blends for the all-purpose flour. Be sure it’s a measure-for-measure (aka cup-for-cup) blend and avoid gluten-free all-purpose flour. Also, make sure all your packaged goods, especially your oats, are certified gluten-free.

How to Store a Raspberry Crisp

Once your raspberry crisp is out of the oven and has cooled to room temperature, cover the pan tightly with storage wrap. If you have only a little bit of crisp left, transfer it to an appropriately sized airtight container. Leftover raspberry crisp can be kept in the fridge for up to three days.

Raspberry Crisp Tips

Taste of Home

What other pans can you use to bake this raspberry crisp?

If you don’t have a 9-inch square pan, don’t worry! You can bake this raspberry crisp recipe in a 10-inch round pan, a 12×8-inch oval casserole dish, an 11×7-inch rectangular pan, a 9-inch springform pan or a 10-inch Bundt pan.

How do you serve raspberry crisp?

Fresh out of the oven, serve this raspberry crisp with a dollop of homemade sweetened whipped cream. As another option, you can’t go wrong with a scoop of homemade vanilla ice cream or one of the best vanilla ice cream brands from the store.