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!
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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, and it’s quick to throw together.
- It’s a delicious summer dessert if 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.
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.
- 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 go bad 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
- Strawberry Rhubarb Crunch from Barefeet in the Kitchen
- Lattice Topped Raspberry Pie
- Raspberry Topped Mini Cheesecakes
- Raspberry Squares
- Best Berry Desserts
- Best Dessert Recipes
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- 5 cups fresh raspberries
- 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.
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Amount Per Serving: Calories: 310Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 20mgSodium: 65mgCarbohydrates: 59gFiber: 7gSugar: 37gProtein: 2g