by 
All the deliciousness of fresh summer raspberries baked right into this raspberry crisp!
This tasty dessert is gluten-free and is made with an oat and walnut topping.
Delicious raspberry dessert
When you have an abundance of raspberries, this is a perfect dessert to make. It highlights the tartness of the berries along with a crispy topping.
This dessert was inspired by my niece who made this twice this summer while she was visiting. It was a definite hit and is delicious served with a scoop of ice cream or a dollop of whipped cream.
Another great summer raspberry dessert is this raspberry mousse!
If you love crisps, you'll also want to try this blueberry crisp and this rhubarb crisp!
Key ingredients
This section reviews the best ingredients and substitutions for this recipe. For an exact list of ingredients and quantities, check the recipe card below.
- Raspberries - Use fresh or frozen raspberries.
- Oats - I use old-fashioned oats. The oats are used in two ways. Part is pureed into a very fine, almost floury mixture. And the rest are used whole.
- Walnuts - Very finely chopped. You could also use pecans if you prefer.
- Sugar - Both brown sugar and granulated sugar are used.
- Butter - Use regular, salted butter.
- Cornstarch - Just a bit is added to help thicken the raspberries.
Step-by-step directions
In this section, I share step-by-step photos, cooking methods, techniques, and a general overview. For detailed instructions, temperatures, and timing, check the printable recipe card below.
- Place ½ cup of the oats in a food processor. Pulse until the mixture is very fine and almost flour-like.
- Combine the rest of the oats, the floured oats, brown sugar, cinnamon, and melted butter together.
- Add sugar and cornstarch to the raspberries. Toss lightly to coat.
- Place raspberries in a lightly greased 8x8-inch baking dish.
- Top with oat mixture.
- Bake in a preheated 350°F oven for 35-45 minutes until lightly browned and bubbly.
- Allow crisp to cool. Serve warm or at room temperature.
Recipe tips
- The raspberry filling has just one tablespoon of cornstarch added to it. It helps thicken the filling just slightly, but it is still very juicy. If you like a thicker filling (more pie-like) add an additional tablespoon of cornstarch.
- The crisp is done when the topping is nicely browned and the filling is bubbly all over.
- Crisp is best served warm or at room temperature.
- Any leftovers can be covered and stored at room temperature for one day.
- To use frozen raspberries, do not thaw berries. Increase baking time by 10 minutes.
Frequently asked questions
This dessert is best eaten the same day it's made.
Cover any leftovers and leave at room temperature for one day.
This dessert does not freeze well.
More delicious raspberry recipes
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious
Raspberry Crisp
Equipment
- Measuring Cups
- Measuring Spoons
Ingredients
Topping
- ½ cup old fashioned oats (for pureeing)
- ¾ cup old fashioned oats
- ¼ cup walnuts (finely chopped)
- ¼ cup brown sugar
- ¼ cup butter (salted butter, melted)
- ½ teaspoon ground cinnamon
- ⅛ teaspoon salt
Filling
- 4 cups raspberries
- ⅓ cup granulated sugar
- 1 tablespoon cornstarch
Instructions
- Preheat oven to 350°F.
Topping
- Place ½ cup of the oats in a food processor. Pulse until the mixture is very fine and almost flour-like.½ cup old fashioned oats
- Combine the rest of the oats, the pureed oats, walnuts, brown sugar, cinnamon, and melted butter together.¾ cup old fashioned oats, ¼ cup walnuts, ¼ cup brown sugar, ¼ cup butter, ½ teaspoon ground cinnamon, ⅛ teaspoon salt
Filling
- Add sugar and cornstarch to the raspberries. Toss lightly to coat.4 cups raspberries, ⅓ cup granulated sugar, 1 tablespoon cornstarch
- Place raspberries in a lightly greased 8x8-inch baking dish.
- Top with oat mixture.
- Bake in a preheated 350°F oven for 35-45 minutes until lightly browned and bubbly.
- Allow crisp to cool. Serve warm or at room temperature.
Notes
- The raspberry filling has just one tablespoon of cornstarch added to it. It helps thicken the filling just slightly, but it is still very juicy. If you like a thicker filling (more pie-like) add an additional tablespoon of cornstarch.
- The crisp is done when the topping is nicely browned and the filling is bubbly all over.
- Crisp is best served warm or at room temperature.
- Any leftovers can be covered and stored at room temperature for one day.
- To use frozen raspberries, do not thaw berries. Increase baking time by 10 minutes.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Jo Ann says
I made this when we were on vacation. It was the best desert we had in a long time. The perfect combination of sweet and tart.
Kathy says
Thanks so much! So glad you enjoyed it! 🙂