If you’re looking for an easy raspberry dessert, you have got to try this Raspberry Crisp! It’s made with fresh raspberries and topped with a buttery oat crumble that bakes up golden and crisp. So simple, so good, and even better with a scoop of vanilla ice cream on top! More of a blackberry fan? Check out my easy Blackberry Crisp Recipe!

Pan of Raspberry Crisp with a spoon in it on a white table from overhead.

Ingredients & Substitutions

Raspberries: I love using fresh raspberries when they are in season (typically summertime, June through August). And, in this raspberry crisp, the fresh berries give the crisp the best texture and flavor. I love how they bake up juicy, but not watery.
Cornstarch: The cornstarch helps thicken the fruit juices as the raspberries bake, so your crisp filling is juicy, but not soupy.
Lemon Juice: The lemon juice adds a little brightness and helps balance the sweetness. But, it’s totally optional. The crisp will still taste great without it!
Oats: For the best oat topping, use old-fashioned oats (also called rolled oats). They give the crisp a hearty texture and classic flavor. You can use quick oats in a pinch, but the topping may turn out softer and less crisp.
Brown Sugar: I used light brown sugar in the topping to sweeten things up, so there’s no need to add extra sugar to the berries.
Butter: I like to use unsalted butter in most of my recipes because it lets me (and you) control the amount of salt in the recipe.

Plates of Raspberry Crisp on a white table with fresh raspberries from overhead.

Can You Use Frozen Raspberries In Raspberry Crisp?

Yes, you can definitely use frozen raspberries for this crisp. Just keep in mind that frozen berries release more juice as they bake, so your filling might be a bit runnier and the topping less crisp than with fresh berries. To help with this, you can add a little extra cornstarch to thicken the juices. Using frozen berries lets you enjoy this dessert any time of the year!

How To Serve Raspberry Crisp: Best Toppings and Serving Ideas

Raspberry Crisp can be served warm or cold (both delicious options)! For an extra special touch, top your dessert with no-churn vanilla ice cream or a dollop of whipped cream. Sometimes I like to serve it with some fresh raspberries and a sprinkling of confectioners’ sugar (powdered sugar). Or, try adding a drizzle of caramel sauce or chopped nuts (like toasted pecans or walnuts).

Can You Use Other Berries In Raspberry Crisp?

Yes! You can easily substitute other berries for raspberries in this crisp recipe. Fresh or frozen blackberries, blueberries, strawberries, or a mix of berries (like my Strawberry Rhubarb Crisp) all work beautifully. Just keep in mind that different berries may release varying amounts of juice, so you might need to adjust the amount of cornstarch to keep the filling from getting too runny.

Plate of Raspberry Crisp with a scoop of ice cream on a white table.

How To Store Raspberry Crisp

To keep your raspberry crisp fresh and delicious, store any leftovers in an airtight container in the refrigerator. It will stay good for up to 3–4 days. When ready to enjoy it again, warm individual servings in the microwave or reheat the whole dish in a 350°F oven for about 15 minutes until heated through and the topping is crisp again. Or, eat it right from the refrigerator; it’s delicious cold, too! Avoid storing it at room temperature to prevent the berries from spoiling too quickly.

Can You Freeze Raspberry Crisp?

Yes, you can freeze raspberry crisp! To freeze, let the crisp cool completely after baking. Then, cover the baking dish tightly with plastic wrap and aluminum foil or transfer portions to airtight freezer-safe containers. Frozen raspberry crisp keeps well for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat in a 350°F oven until warmed through and the topping is crispy again. Freezing is a great way to enjoy this dessert later without losing flavor or texture.

Raspberry Crisp

Prep Time 10

Cook Time 35

Total Time 45

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Ingredients

▢ 4 cups (576 g) fresh raspberries
▢ 2 tablespoons cornstarch
▢ 1 teaspoon vanilla extract
▢ 1-2 teaspoons fresh lemon juice, optional, but brightens the flavor

Topping

▢ 1 cup (90 g) old-fashioned oats
▢ 1 cup (200 g) light brown sugar, packed
▢ ½ cup (62.5 g) all-purpose flour
▢ 1 teaspoon ground cinnamon
▢ ½ cup (1 stick / 113 g) unsalted butter, room temperature

Instructions

Preheat oven to 350°F. Spray an 8×8-inch baking dish with nonstick spray.
In a large bowl, gently toss raspberries with cornstarch, vanilla, and lemon juice (if using). Pour the mixture into the prepared baking dish and spread evenly.
In a medium bowl, combine oats, brown sugar, flour, and cinnamon. Stir to mix. Add butter and use a fork (or your fingers) to mix until coarse crumbs form with pea-sized butter pieces.
Evenly sprinkle the crumble topping over the raspberries.
Bake for 35–40 minutes, or until the topping is golden brown and the berries are bubbly around the edges.
Let cool slightly before serving. Serve warm or at room temperature

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