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Raspberry Crisp

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Prep Time: 10 mins    Cook Time: 40 mins

5 from 2 votes

Raspberry crisp is a delicious and simple dessert to whip up for the whole family. With only 3 ingredients for the filling and 3 ingredients for the topping, I’m sure you’ll love the simplicity of this tasty dessert.

A close up of raspberry crisp in a white bowl.
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You can literally prepare this raspberry crisp in just a few minutes. Pop it in the oven and drool over the incredible aroma you will get! I guarantee the whole family will rush into the kitchen to find out what smells so good!

If you love raspberries as much as I do, I wholeheartedly recommend you make this. And I also suggest you try raspberry chocolate cupcakes or raspberry cheesecake cookies as well.

Main Ingredients

The ingredients used to make raspberry crisp spread out on a table.

All you need to make raspberry crisp are 6 basic ingredients. Let’s take a closer look at what you’re going to need to prepare this mouthwatering dessert recipe:

  • Raspberries: The star of the dish. Although you’re going to bake this in the oven, it doesn’t mean frozen raspberries work as well in this raspberry crisp. Fresh ones are best since they are, after all, the main ingredient.
  • Cornstarch: Thickens up the juices. The purpose of cornstarch is to combine with the juices coming out of the raspberries and thicken it into a kind of juice that makes up a tasty part of the dessert.
  • Sugar: For the right amount of sweetness. The filling calls for white sugar while brown sugar features in the topping. Since the sugar doesn’t alter the consistency of the crisp, feel free to increase or decrease the amounts depending on personal preference. You could even use artificial sweetener if that’s your preference.
  • Butter: To make the topping. Butter is part of what gives raspberry crisp it's "crisp"! It blends with the flour and sugar to transform an otherwise powdery topping into a crumb-like crust. For the best results use real butter and not margarine. You can cut it into the flour mixture with a pastry cutter or else just use a fork.

Instructions Overview

It’s easy to make raspberry crisp. Here is what you need to do. Toss the raspberries with the cornstarch and white sugar in a bowl. Spread the berries out in a greased square baking dish then sprinkle over any remaining cornstarch and sugar mixture remaining in the bowl. That is going to be the filling.

Now you need to make the topping. After mixing the flour with the brown sugar, cut in the butter, pinching and squeezing the ingredients so you end up with a crumb-like consistency. Sprinkle this mixture evenly over the raspberry filling.

Bake the raspberry crisp until the topping begins to bubble in the middle. This will take about 40 minutes. Let it cool a bit then serve with cream, ice cream, or whatever you like.

A bowl of raspberry crisp up close from above.

Common Questions

What is fruit crisp made of?

Crisp recipes are typically sweetened, chopped fruit with flour or cornstarch (to thicken and form a sauce with the fruit juices) topped with a crumbly topping. Crisp recipes are typically quick and easy to make and pair nicely with vanilla ice cream or whipped cream. Or hey why not both - who’s judging?

What is the difference between crisp and cobbler?

Crisp boasts a streusel-like topping made of ingredients like sugar, butter, and flour. Cobbler on the other hand has a biscuit-like topping and might also have a biscuit-like bottom crust.

What does it mean when a recipe says cut in butter?

Cutting in butter means incorporating it into the dry ingredients. In this recipe, that is flour and sugar. Use cold butter since it’s easier to mix in than room temperature butter. Push down and lift over and over with the pastry cutter or fork so the butter breaks down into ever smaller pieces that are completely coated with the dry ingredients.

Two bowl of crisp with raspberries and topped with ice cream.

Chopnotch Tips

  • 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.
Raspberry crisp in a bowl topped with vanilla ice cream.

Raspberry crisp pairs the juicy flavor of raspberries with a crispy, crumbly top. So if you find yourself with a lot of raspberries to use up, this is perfect.

Let us know what you think! Give this recipe a rating in the comments section below.

Recipe

How to Make

Raspberry Crisp

With just 6 ingredients you can make the best ever crisp. Serve this juicy, warm dessert with ice cream or whipped cream.
SCALE THIS RECIPE
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Servings: 6 bowls

Ingredients

For the filling:

  • 5 cups raspberries, fresh
  • 5 tablespoons cornstarch
  • ¾ cup granulated sugar

For the topping:

  • ½ cup all-purpose flour
  • ¼ cup brown sugar
  • ¼ cup unsalted butter, cut into cubes
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Instructions

To make the filling:

  • 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.

To make the topping:

  • 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!
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Notes

  • 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.

Nutrition Facts

Calories: 314kcal (16%), Carbohydrates: 60g (20%), Protein: 2g (4%), Fat: 9g (14%), Saturated Fat: 5g (31%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 20mg (7%), Sodium: 6mg, Potassium: 177mg (5%), Fiber: 7g (29%), Sugar: 38g (42%), Vitamin A: 269IU (5%), Vitamin C: 26mg (32%), Calcium: 37mg (4%), Iron: 1mg (6%)
Print Recipe
course:
Dessert
cuisine:
American

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