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Home » Desserts » Raspberry Crisp

Published: Aug 3, 2023 by Kathy · This post may contain affiliate links

Raspberry Crisp

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A raspberry dessert with a scoop of ice cream.

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.

Raspberry dessert topped with a scoop of ice cream.
Table of Contents
Delicious raspberry dessert
Key ingredients
Step-by-step directions
Recipe tips
Frequently asked questions
More delicious raspberry recipes
Raspberry Crisp

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.

Key ingredients

Ingredients for making a raspberry crisp.

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

How to make it

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.
Oats in a food processor.
Blended oats in a food processor.
  • 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.
A bowl filled with oats, brown sugar, and chopped walnuts.
Combining raspberries and sugar together in a bowl.
  • 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

Can I make raspberry crisp ahead of time?

This dessert is best eaten the same day it's made.

How long will leftovers last?

Cover any leftovers and leave at room temperature for one day.

Can raspberry crisp be frozen?

This dessert does not freeze well.

More delicious raspberry recipes

  • Raspberry Oat Bars
  • Rhubarb Raspberry Pie
  • Raspberry Sweet Rolls
  • Raspberry Sauce
  • Raspberry Bread
A raspberry crisp with vanilla ice cream.

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

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Raspberry dessert topped with a scoop of ice cream.

Raspberry Crisp

Kathy
A delicious raspberry dessert with a walnut oat topping.
5 from 3 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Dessert
Cuisine American
Servings 8 servings
Calories 216 kcal

Equipment

  • Measuring Cups
  • Measuring Spoons
  • Food Processor
  • Baking Dish - 8 x 8 inch
  • Cooling Rack
Prevent your screen from going dark

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.

Nutrition

Calories: 216kcalCarbohydrates: 32gProtein: 3gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 15mgSodium: 85mgPotassium: 164mgFiber: 5gSugar: 18gVitamin A: 198IUVitamin C: 16mgCalcium: 34mgIron: 1mg
Keyword Raspberries
Tried this Recipe? Tag me Today!Mention @BeyondTheChickenCoop or tag #beyondthechickencoop!

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Reader Interactions

Comments

  1. Jo Ann says

    August 24, 2023 at 3:28 pm

    5 stars
    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.

    Reply
    • Kathy says

      August 24, 2023 at 3:47 pm

      Thanks so much! So glad you enjoyed it! 🙂

      Reply

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A raspberry dessert with a scoop of ice cream.
The author holding a chicken.

I'm Kathy, a busy working mom who loves to cook from scratch, grow a garden, and raise farm animals. Take a look around and find all my recipes, gardening tips, and country living antics.

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