Whether you go berry picking or pick up a few pints of raspberries at the supermarket, this Fresh Raspberry Crisp is an easy, delectable summer 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. You get to indulge in the same yummy filling without all the work!
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Fresh Raspberry Crisp
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.
The hubby is the designated dishwasher, which are now done down in the basement in our old, old laundry room sink. I miss our garbage disposal! Not ideal, so I try not to make a huge mess. I figured a raspberry crisp or crumble wouldn’t be too traumatic for the helpful spouse. Especially since he adores raspberry desserts.
Tips for Making This Summer Berry Dessert
Fruit crisps and crumbles are one 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 some hints for making the best raspberry crisp or crumble.
Baking a Fruit Crisp
- Fruit like apples must be cooked until tender and you can easily pierce the fruit with a fork or knife. Berries will cook down much faster.
- Even though the berries become soft and juicy, you must wait until the middle of the crisp is bubbly. Bringing the center of the crisp up to a boiling temperature allows the cornstarch to gel the filling.
- PRO TIP: If you pull your raspberry 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.
Making A Crisp Topping
- 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, I use my hands to work the mixture and pinch it into crumbs.
- I will often pop my 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.
More Tips for Making a Berry Crisp
- 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. Again, make sure the middle of the crisp is bubbling to ensure that the juices thicken properly.
- 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 go bad quickly.
- The crisp topping gets less and less crisp as it sits. 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!
More Berry Desserts You’ll Love
This Strawberry Buttermilk Cake from The View from Great Island is a tender berry filled cake that’s also delicious for brunch. If you have a rhubarb patch, Barefeet in the Kitchen’s Strawberry Rhubarb Crunch looks incredible. And if you have never made a clafoutis, The Little Farraro Kitchen has a marvelous recipe for Easy Peach Berry Clafoutis. My Berry Shortcakes and Raspberry Topped Mini Cheesecakes are also fabulous!!Print
Fresh Raspberry Crisp
An easy summer berry dessert that will knock your socks off!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- 5 cups fresh raspberr/ies
- 5 tablespoons cornstarch
- 3/4 cup sugar
- 1/2 cup flour
- 1/4 cup brown sugar
- 1/4 cup butter, cut into cubes
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.
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.