Raspberry Crisp
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!
Servings: 9 pieces
Calories: 286kcal
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
Nutrition
Serving: 1portion | Calories: 286kcal