Raspberry Crisp

With just 6 ingredients you can make the best ever crisp. Serve this juicy, warm dessert with ice cream or whipped cream.

Prep Time:10

Cook Time:40

Total Time:50

Servings: bowls

Preheat the oven to 350°F. Spray a 9x9-inch baking pan with nonstick cooking spray and set it aside.
Toss the raspberries, cornstarch, and granulated sugar in a large mixing bowl until combined. Scoop the raspberries out of the mixing bowl and spread them evenly into the baking pan. Then evenly spread the remaining sugar and cornstarch mixture from the bowl over the berries in the pan.

Mix the flour and brown sugar together in a mixing bowl and then cut in the butter until well combined. Pinch and squeeze the mixture with your hands to form crumbs. Evenly sprinkle the crumbs on top of the berry mixture in the pan.
Bake for about 40 minutes until the crisp starts to bubble in the center. Remove from the oven and let it cool for 5 minutes. Serve warm with vanilla ice cream and enjoy!

Any type of berry works in crisp recipes, so if you find yourself with too many blackberries, strawberries, or other kinds of soft fruit like peaches or apricots, you can use those in place of the raspberries, or else use a combination of fruits and/or berries.
It's going to be piping hot in the center when you take it out of the oven, so I suggest you give it at least 10 or 15 minutes to cool down a bit before serving. You don’t want to burn your mouth!
It’s up to you whether you want to serve this just as it is, or with vanilla ice cream or whipped cream. Personally, I love vanilla ice cream with mine.