Raspberry Crisp
A delicious raspberry dessert with a walnut oat topping.
Servings 8 servings
Calories 216kcal
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.
Nutrition
Calories: 216kcal | Carbohydrates: 32g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 85mg | Potassium: 164mg | Fiber: 5g | Sugar: 18g | Vitamin A: 198IU | Vitamin C: 16mg | Calcium: 34mg | Iron: 1mg