Fresh Raspberry Crisp
Whether you go berry picking or pick up a couple of pints of raspberries at the market, a Fresh Raspberry Crisp is an easy, delectable dessert!
My family adores pie, but making pie crust is not my favorite task in the kitchen. That’s where fruit crisps provide a scrumptious alternative. With Raspberry Desserts like this crisp, you get to indulge in the same yummy filling without all the work!
Note: This post may contain affiliate links; view my Disclosure Policy for details. I earn a small percentage from any purchase you make by clicking on these links at no extra cost to you.
Why You Must Make
With berry season here in full force, I had to make a raspberry dessert. As my loyal readers know, I’m without a kitchen so there’s no way I can roll out a pie crust or do anything that dirties up numerous bowls. But as the summer is all about berry desserts, I couldn’t resist making a simple crisp. We are all fans of fresh raspberry recipes.
- A raspberry crisp or crumble is super easy to make. There are minimal, easy-to-find ingredients in these types of desserts, and they are quick to throw together.
- It’s a delicious summer dessert when you have access to beautiful local or supermarket berries.
- Serving it warm with a scoop of vanilla ice cream makes for a spectacular, comforting dessert.
Ingredient Notes
- Pantry Ingredients – Sugar, Flour, Brown Sugar, Butter
- Fresh Raspberries – Look for vibrant-colored, glossy berries, with so signs of mold or deterioration. Examine all sides of the packaging.
- Cornstarch – Needed to thicken the filling. The filling must bubble/boil to activate the cornstarch.
Most of the ingredients for this recipe can be found in your pantry or refrigerator. But buying sweet, plump raspberries is key. Make sure to check the packaging for signs of mold, soft spots, or any deterioration. They should be bright, and glossy with a consistent color.
How to Make
Fruit crisps and crumbles are some of the easiest desserts to make. Think apple in the autumn, peach in the summer, and this berry crisp whenever you can find sweet plump raspberries.
Here are the four easy steps to make this dessert:
- Toss the fresh raspberries in flour, sugar, and cornstarch.
- Add to a greased baking dish.
- Make the streusel topping and crumble it over the raspberries.
- Bake until topping is lightly browned and filling is bubbly.
General Tips for Crisps and Crumbles
- Fruit such as apples must be cooked until tender and you can easily pierce the fruit with a fork or knife. Berries will cook much faster.
- Even though the berries become soft and juicy more quickly than other fruit, you must wait until the middle of the crisp is bubbly. PRO-Tip: Bringing the center of the crisp up to a boiling temperature allows the cornstarch to gel the filling.
- PRO TIP: If you pull your crisp out too early, the filling will be watery. It will still be incredibly delicious, but I prefer the juices to be thick and glossy.
- Crisp topping and crumble topping recipes can vary. Since the picky hubby prefers his oatmeal in a bowl for breakfast and not in cookies or as a dessert topping, I make a simple topping of sugar, butter, and flour. We both love it that way, but I wouldn’t refuse an oat-topped crisp, either!
- After mixing the topping ingredients, use your hands to work the mixture and pinch it into crumbs.
- PRO-Tip: You can pop a fruit crisp under the broiler to brown the topping if it’s a tad bit too pale. But be mindful and watch carefully as it can easily burn.
Expert Tips
- I have not tested this recipe with frozen berries, but I’m sure it can be done. You will not even need to defrost the berries, just mix the frozen berries with the sugar and cornstarch mixture. The frozen berries will be juicier, so you may need to increase the cornstarch.
- PRO-Tip: Again, make sure the middle of the crisp is bubbling to ensure that the juices thicken properly. Cornstarch will not thicken unless the mixture boils.
- Select your fresh berries carefully. Look for plump, fragrant berries that have a bit of a sheen versus a dull finish. Look at the bottom of the package for moldy berries as they can spoil quickly.
- The crisp topping gets less and less crisp as it sits. PRO-Tip: Therefore, this fresh raspberry crisp is best on the day it’s baked. But my family will still eat leftovers days later.
- Serve your warm crisp with a dollop of sweetened whipped cream or a scoop of vanilla ice cream. It’s a heavenly combination!
Frequently Asked Questions
It will keep well at room temperature for up to 3 days. Just cover with plastic wrap or foil. Note that the topping will soften from sitting on top of the juicy filling. A few minutes under the broiler, watching carefully, will help re-crisp the topping.
Pop it in a 350-degree oven for 12-15 minutes. This will also re-crisp the topping to a degree. If you’re just reheating and not needing the topping revived, a short stint in the microwave will do the trick.
Because most raspberries have a few mold spores on them when they come from the market, they’ll develop mold within a few days. Store them in their plastic shells or in a shallow bowl and remove any mushy berries.
To be proactive against mold development, rinse the raspberries in a mixture of 8 cups of water and 1 cup of vinegar. Of course, you can cut this in half for a small number of berries. Let dry completely before putting them in the refrigerator.
You May Also Like:
- Strawberry Buttermilk Cake from The View from Great Island
- Lattice Topped Raspberry Pie
- Raspberry Topped Mini Cheesecakes
- Raspberry Squares
- Best Berry Desserts
- Best Dessert Recipes
Fresh Raspberry Crisp
An easy summer berry dessert that will knock your socks off!
Ingredients
Filling:
- 5 cups fresh raspberries
- 5 tablespoons cornstarch
- ¾ cup sugar
Topping:
- ½ cup flour
- ¼ cup brown sugar
- ¼ cup butter, cut into cubes
Instructions
- Preheat oven to 350 degrees.
- Spray a 9 x 9-inch baking pan with non-stick spray. Set aside.
- Add raspberries to a large bowl followed by sugar and cornstarch. Toss to combine, then add berries to the baking dish and distribute the sugar/cornstarch mixture that's left in the bowl over the fruit.
- Make the topping by mixing the flour and brown sugar together in a medium bowl. Cut in the flour using a pastry blender, two knives or your fingers, until the butter is well distributed. Then pinch and squeeze the topping mixture with your fingers to make nice crumbs.
- Sprinkle the crumbs over the berries.
- Bake for 35-45 minutes or longer, until the middle of the crisp is bubbling.
- Serve warm with a scoop of vanilla ice cream or sweetened whipped cream.
Notes
Feel free to use a bigger or smaller baking dish, just adjust the time as a larger dish won't take as long to bake.
I haven't tested this with frozen berries, but I would imagine this would take some extra cornstarch to ensure a thickened filling.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 310Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 20mgSodium: 65mgCarbohydrates: 59gFiber: 7gSugar: 37gProtein: 2g
46 Comments on “Fresh Raspberry Crisp”
Can I use a sugar substitute instead of 3/4 cup sugar or maybe a lesser amount? Thanks
Hi, Jean, since raspberries can be tart, I’d suggest the sugar substitute, though I haven’t tested it with either. Good luck and please report back!
Nice and basic!! Only ingredient missing which berries LOVE is cinnamon and/or cardamom (hard to imagine a baked raspberry dish without this one 😉)
Added some of each to the filling and the topping 🙂
Great suggestion, Judy! I’m so glad you enjoyed this crisp recipe.
I don’t like oatmeal so this recipe is perfect. I have tons of raspberries and want to make a few batches. Can this be frozen? And if so do I freeze before or after baking? Thank you.
I’m guessing the topping would suffer after freezing the cooked crisp and defrosting. You could probably cook the filling, cool, place it in the baking dish, add the topping and freeze. Then bake right from the freezer, extending the time until the filling bubbles. I hope that makes sense!
We have a lot of raspberries coming in and I was looking for some ideas on how to use them. When I looked online, your recipe stood out for its simplicity. I had all the ingredients on hand. I had no ice cream, but did have a bit of heavy cream. It was jus so easy to make and what a pleasant surprise! My husband and I loved it! Thank you. I’m thinking of making it next week when my stepdaughter and her mother will be stopping by on the way from the the Cape.
Hi, Gloria! I’m so glad you enjoyed this raspberry crisp. Thanks for letting me know!
I had an over abundance of raspberries so I picked this recipe because it used 5 cups. After reading the reviews before I made it I decided to double the crumble part of the recipe and I’m glad I did. It was delicious! I will be making this again, for sure.
So glad it was a hit, Michele! I’m going to double my topping next time, too 🙂
I’m so thankful I came upon your recipe last night. I have so many raspberries and am always looking for a good recipe. I whipped it up last night for my hubby (I love how easy and quick it is) and he loved it! I will be taking fresh raspberries with us on our family gathering to make some for the whole group. Thank you!
Oh, I’m so happy to hear this, Melody!!! Thanks for letting me know 🙂
Excellent recipe
Thanks
Loved this recipe. I used more raspberries & added some oatmeal flakes as well. Next time will make a little more topping
Love this recipe! So easy to make. I’ve got a raspberry crisp in the oven now, and I’ll be making a huckleberry crisp next.
I’m so happy you’re enjoying this recipe—it can be made with so many fruits!
I always like to make a crisp during berry season. Yours looks absolutely delicious. I’ll add it to my “to try” list… thanks
Liz,
This is the best time of the year when I long to make some fresh fruit crumble, and luckily, raspberries are ravingly available.
I love how you have given tips about keeping those mold spores away and I wouldn’t refuse the oatmeal topping too. Thans for the recipe.
Your raspberry crisp looks totally irresistible, Liz! Love how simple the recipes is too. The perfect spring / summer treat!
This crisp looks HEAVENLY Liz!! It looks terrific!! I love raspberries and this is totally my kind of dessert. Yum!
Crisps make the best desserts for times when you really don’t want to put forth much effort. Of course, simple is often the best. Wish I had some right now Liz!
Such a lovely dessert! So bright and refreshing and the streusel topping looks amazing!
For the topping, I would use one cup flour instead of a 1/2 cup.
Thanks for your tip, Denise! Hope you enjoyed this berry crisp!
Dear Liz, of course, we all love raspberries but we also love crisps, so this very summery and fresh looking Raspberry Crisp of yours sounds like it would make all of us happy – maybe with a little bit of homemade vanilla ice cream on the side?!
What a timeless, elegant and delicious dessert, my friend!
I think I may need to make this twice! Once with the crumble without oats, and another batch with the oats! This sounds so good!
Crisps are my absolute favorite — the vanilla ice cream is a must!
Does the butter need to be cold?
Hi, Kelly,
No, the butter does not need to be cold, but I wouldn’t recommend that it’s too soft, either. It will be easier to pinch into larger crumbs if it doesn’t get to that very soft and oily stage. If you cut it into cubes when it’s cold, then let it sit at room temperature for about 15 minutes, it should be good to go. Hope that makes sense!
What temperature do you bake it?
Hi, Donna, I baked this crisp at 350 degrees. I’ve edited the recipe to add the temperature. Hope you enjoy!
Pie crusts and I haven’t learned to play well together so crisps and cobblers are great substitutes. Thanks for the tips I’m sure they will come in handy.
So beautiful and perfect for summer!
Although I think topping this crisp with the raspberry ice cream I made this week might be “overkill,” mixing up that mixture and it being so delicious reminded me how much I love raspberries. Why do I think a crisp always has to be “peach?” This dessert with some homemade vanilla ice cream might be just perfect. What do you think?
I think offering BOTH would be wonderful! I’d try a mini scoop of each!
Looks fantastic! Yum! Thank you for sharing on Merry Monday! Hope to see ya next week!
Kim
Yes, puh-leeze. Your tips are truly terrific, Liz. I will watch the center more carefully next time I attempt a crisp. Ps. I was tempted to buy raspberries yesterday but now I’m really tempted =)
I just love fruit desserts in summer! And raspberry crisp sounds like a great one. Crisp or cobbler, it doesn’t matter to me. They are all so good!
Wow! That looks great and I bet it’s awesome with a scoop of vanilla ice cream!
Yum!
You’re the best! xo
It looks so delicious, especially that it is now the best time for raspberries,!
As many times as I have eaten raspberry crisp I never saw it look this good. I am ready to try this recipe and it sounds so easy. Love that the topping with brown sugar, wonder if I could add coconut to this too? Either way I am making this!
I love raspberries and can’t think of a better way to enjoy them. Lovely dessert Liz!
Gorgeous color! I’m making a rhubarb crisp for dinner today, send Bill over, he can do my dishes too:@) Have a great Sunday Liz!
That looks simply amazing! Juicy raspberries and crunchy topping…a heavenly combo!