Raspberry Crisp

This delicious Raspberry Crisp recipe is the perfect way to enjoy fresh or frozen raspberries in yummy dessert form any time of the year. 

Whether you picked too many berries at the berry patch or snagged some raspberries on sale from your local grocer, this raspberry crisp recipe is the perfect summer dessert and is even more delicious when topped with ice cream. 

Keep reading for the full recipe.

Raspberry Crisp

We are thoroughly enjoying the beauty that the PNW has to offer us. 

And fresh fruits and veggies available here has been a huge perk.  T

his year we have enjoyed picking fresh berries at local berry patches.

But when you have 3 kids who are getting really efficient at berry picking, an hour at the raspberry farm, lands you with more berries than you are used to using. 

So in addition to freezing a lot of them, we decided to make a huge raspberry crisp!

You guys I  love raspberry crisps. 

They are so so yummy. 

But the key to a good crisp is getting the berry-to-crisp ratio just right, and we nailed it with this recipe. 

You will want to make this recipe stat, just be sure to get a lot of vanilla ice cream to eat it with. 

What are the best raspberry recipes:

• Raspberry Pomegranate Jelly
• Raspberry Chocolate Milkshake
• Raspberry Freakshake with Macaroons
• Healthy Chocolate Raspberry Smoothie
• Vanilla Raspberry Popsicles
• Frozen Raspberry Lemonade Pie
• Raspberry Smoothie
• Raspberry Banana Smoothie
• Pineapple Raspberry Smoothie

And of course...this recipe for a Raspberry Crisp!

Can I use different berries in this crisp?

Yup.  You can use different berries or any combination of berries you want.   

Just sub out equal amounts of berries in the recipe and you can easily change this to a berry crisp, blueberry crisp, or any other kind of crisp you want!

You might also what to check out these yummy dessert recipes too:

• Rhubarb Crisp
• Easy Peach Cobbler
• Cherry Crisp

What is the difference between a crumble, crisp, and cobbler?

Crumble, crisps and cobblers are all delicious fruit-based desserts with the fruit on the bottom and a yummy topping on them. 

But you may be a little confused about how they differ. 

Typically, crumble and crisp toppings are very similar. 

But crisps usually contain oats.

Often these two names are interchanged though regardless of ingredients.

Cobblers have more of a biscuit-style topping that is thicker.

But they are all delicious.

What ingredients are in a raspberry crisp?

This recipe calls for raspberries, cornstarch, granulated sugar, brown sugar, vanilla, flour, oats, walnuts, salt, and butter.

How to make raspberry crisp?

To make a raspberry crisp you will simply combine raspberries, cornstarch, sugar, and vanilla in a bowl. 

Stir until combined and then place in a baking pan. 

Then you will make your crisp topping by combining flour, white and brown sugar, oats, walnuts, salt, and butter until it is crumbly. 

The crisp topping gets sprinkled on top of the raspberry mixture and then the entire thing gets baked. 

Can I eat the crisp right out of the oven?

While it is very tempting to dig into your crisp almost straight out of the oven, it is important to let your crisp cool completely before digging into it. 

While the crisp cools, the raspberry filling sets. 

If you stick your spoon in there before it is totally set, it will be thin and soupy and won't have the right consistency.

How do I know?  I don't think you need to ask hahaha

What is the best way to serve crisp?

With ice cream and whipped cream! 

Crisps of all varieties are absolutely delicious when served with a side of vanilla ice cream and topped with whipped cream.

You don't have to eat this crisp recipe this way, but I highly recommend that you do.

Can I substitute frozen berries?

Yes!  We happened to have a plethora of fresh raspberries on hand because we just went and picked them. 

But you can definitely make this recipe using frozen raspberries instead. 

There is no need to even defrost the raspberries before making this as they will defrost quickly on their own.

Can I make this recipe with other berries?

Yes.  Feel free to substitute the berries in this recipe in equal amounts for any other combination of berries that you prefer. 

Half blueberry and half raspberry would make a tasty combo. 

Or add a few blackberries in with your red raspberries for a delicious treat. 

Or use only one other kind of berry. 

The options are endless.

What kind of pan and oven should I cook this crisp in?

I am using my BRAVA oven for this raspberry crisp recipe with my chef ban. 

A traditional oven will work too of course and you do not need a covered baker to cook this, but I love the dual purpose of being able to cook it and then keep it covered later. 

A regular pan will work as well.

However, I will say that I love some features about my Brava that I don’t get in a traditional oven. 

For one, I really love how quickly my Brava preheats! 

In a traditional oven, it can easily take 30+ minutes to preheat, but my Brava heats up in only a few minutes. 

I also really love how it bakes. 

I get the most even and consistent cooking with it and whenever I bake anything using it, it turns out perfectly. 

I really do love baking in my Brava.

Raspberry Crisp Recipe

Ingredients:

FILLING:

• 5 cups Red Raspberries
• 2 Tablespoons Cornstarch
• 1 ⅓ cups Granulated Sugar
• 1 ¼ teaspoon Vanilla Extract

TOPPING:

•  1 ¼ cup Flour
• ¼ cup Sugar, heaping
• ¼ cup Light Brown Sugar, packed
• ⅓ cup Quick Oats, heaping
• ⅓ cup Walnuts, chopped
• 1 /2 cup Butter, room temperature
• ¼ teaspoon Salt

Directions:

1. Preheat oven to 350 degrees Fahrenheit.
2. Combine all filling ingredients in a bowl and stir.  Set aside.
3. Add all topping ingredients in a second bowl and use your hands to combine until the ingredients are crumbly. 
4. Pour raspberry ingredients into the pan then top with your topping*
5. Bake for about 30 minutes or until berries are bubbly and topping is browned.
6. Let cool completely before serving.

*This recipe makes a lot of topping. 

Depending on the dimensions of your pan and how much crisp topping you like, you may or may not use it all.  I ended up putting about ¾ of the topping I made onto my raspberries. 

You can add more or less depending on your preference. 

Just remember that this recipe has a thick raspberry layer, so you want to use enough to balance the flavors.

**The pan I used is approximately 8" x 10" but a 9" x 12", or 9" x 9" would work well too. The 9" x 12" will make this slightly thinner and the 9" x 9" will make this slightly thicker. Either will still taste great!

Snag the printable recipe below:

You might also like these posts:

Rhubarb Crisp

Easy Peach Cobbler

Cherry Crisp