Raspberry Crisp Recipe: The ultimate combination of warm, juicy, and raspberry flavor is a summer raspberry crisp.
Raspberry Crisp Recipe
There is something incredibly unique and wonderful about a crisp made with raspberries. Now, let’s talk about raspberries. When it comes to berries, I believe we can all agree that they are the queen. In addition, when you put a large number of them in a single container and bake them with a little bit of sugar and a coating made of buttered oats, you end up with a fruit dessert that is among the most decadent I am aware of. Before you even take the first mouthful, the very idea of all those raspberries boiling behind that crust that is so crunchy is enough to make your mouth water.
Ingredients
- 24 ounces fresh raspberries*
- 1/4 cup sugar
- 1 Tbsp cornstarch
CRISP TOPPING
- 1 cup all purpose flour
- 1/2 cup sugar
- 1/4 cup rolled oats
- 1/2 cup salted butter, room temperature
- 1 Tbsp vanilla bean paste
INSTRUCTIONS
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Bake at 350 degrees Fahrenheit.
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After the raspberries have been washed and drained, combine them with the sugar and cornstarch to coat them. Place the mixture in the baking dish you have chosen and spread it out in an even layer.
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To prepare the crumble topping, place the flour, sugar, oats, butter, and vanilla extract into a food processor. Alternatively, if you want to make the topping by hand, you can do it in a bowl. For the processor, pulse or process the mixture until it reaches a crumbly consistency. Make sure that everything is evenly crumbly by using your fingers to blend everything together if you are doing it by hand.
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A crumble should be placed on top of the raspberries.
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After 35 to 40 minutes in the oven, the fruit should be bubbling and the topping should be golden brown.
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Before serving, allow the dish to partially (or entirely) cool down. It is possible to serve the crisp either warm or at room temperature, accompanied by either whipped cream or ice cream.
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