Easy Raspberry Crisp — 🩷❤️ Fresh raspberries topped with a buttery oatmeal and brown sugar crumble are the PERFECT combination! Baked to bubbly, juicy perfection and served with whipped cream or vanilla ice cream, this is a FAST and EASY summer dessert that everyone LOVES!
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Fruit crisps, especially raspberry crisp, take me back to my childhood summers and fond memories. My dad had raspberry bushes that would explode with berries. And my mom was in constant supply of fresh raspberries and made raspberry crisp on the regular.
I made this raspberry crisp with fresh raspberries, although I bought them on sale at my local grocery store rather than growing them!
Since raspberries are a naturally more tart fruit and there isn’t a ton of added sugar, this easy raspberry crisp is just sweet enough, but by no means is it “too sweet.”
The oatmeal, butter, and brown sugar topping for this raspberry crisp adds the perfect layer of flavor and texture to this otherwise super juicy and moist dessert. Whole rolled oats provide just the right amount of heartiness without being too firm nor too soft.
What I love about fruit crisps is that they’re extremely fast and easy to prepare! Nothing fussy here, I assure you! No mixer needed and you’ll have this in the oven in less than 10 minutes flat.
I like to serve this easy raspberry crisp with Cool Whip — I use fat-free and it is great for us. Although you can make homemade whipped cream, add a scoop of vanilla ice cream, or just eat it as is.
Ingredients in Raspberry Crisp
For this easy and fabulous fresh raspberry crisp recipe, you’ll need the following easy to find fridge and pantry ingredients including:
- Raspberries
- Granulated sugar
- Lemon juice – do not omit! See FAQs below
- Cornstarch – do not omit! See FAQs below
- Vanilla or almond extract
- Unsalted butter
- Light brown sugar
- Old-fashioned whole rolled oats
- All-purpose flour
- Salt
- Whipped cream, whipped topping, or ice cream, optional for serving
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Raspberry Crisp with Oat Topping
This raspberry dessert recipe is a cinch to make! Follow these very basic and straightforward steps.
- In a large mixing bowl, toss together the raspberries, granulated sugar, lemon juice, cornstarch, and extract.
- In another bowl, add the butter, brown sugar, oats, flour, salt, and cut the butter into the dry ingredients with two forks until you have coarse crumbs and sandy bits.
- In a 9-inch pie dish sprayed well with cooking spray, add the fruit mixture to create the raspberry layer, making sure to scrape any leftover juices into the dish as well since that’s pure flavor!
- Evenly sprinkle the dry topping crumble mixture over the top.
Crumble Topping Tip
When you’re sprinkling the crumble topping over the top of the raspberries in the pie dish, it’ll likely seem like you have way too much. But I assure you, it’s the perfect amount. Even if your mixture is pretty dry, sandy, and flour-ey looking, add it anyway!
All of the natural juices that seep out of the raspberries while the raspberry crisp bakes soak into those dry sandy bits and you want all of it there so that your raspberry crisp isn’t too soupy.
- Bake the crisp until the edges start bubbling vigorously and the top is lightly golden browned. (When you bake the raspberry crisp, place the pie dish on a cookie sheet or baking sheet. This way, if the filling spills over or there’s any overflow from all those bubbling fruit juices, the baking sheet will catch the mess and it won’t stick to the bottom of your oven!)
- Cool the crisp for at least 30 minutes before serving as-is, or with ice cream, Cool Whip, or your favorite topping!
A Note About the Bake Time
The juiciness level of all fruit varies. For that reason, so will baking time. I had to bake this raspberry crisp longer than many other crisps (about 55 minutes rather than my usual 45 to 50 minutes) because my raspberries were super juicy and the extra baking time helped “burn off” some of the excess juice.
It’s a judgment call for how long you will need to bake YOUR crisp, in your oven, with your fruit, and your other parameters. In the recipe card, I gave tips for how to recognize doneness.
Remember that the crisp will set up pretty dramatically as it cools so even if it looks soupy or too runny in the oven, as it cools, that will diminish and your raspberry crisp will set up more.
Recipe Variations to Try
I know that raspberries can be pricey — even when they ARE in season!
Therefore, if you want to mix and match the fruit you use in this easy fruit crisp recipe, go for it. I suggest about 3 cups of fruit total. You can even use up to 4 cups or so. This is a very flexible recipe!
Fruit options and ideas include:
- Nectarines
- Peaches – Also check out my Peach Raspberry Crisp!
- Apricots
- Blueberries – Make sure to check out my easy Blueberry Crisp recipe!
- Blackberries
- Strawberries
- Rhubarb
- Want more lemon flavor? Add a bit of lemon zest to the filling mixture in addition to the obligatory lemon juice.
Raspberry Crisp FAQs
Yes, it’s possible to use frozen raspberries. If you do use frozen raspberries, I suggest thawing them first, draining the excess liquid and juices, and then proceeding with the recipe.
However, for the best tasting results and best texture — and because this fruit dessert recipe is intended to really capture all the essence of summer fruit — I truly love fresh raspberries in this easy fruit crisp recipe.
No you cannot. Quick cooking oats (sometimes called minute oats) and steel cut oats would both ruin the texture of the raspberry crisp topping. Quick cooking oats are too pulverized and more like flour and would be too dry and crumbly. And steel cut oats are too thick and hearty and won’t soften enough. Don’t use individual packets of microwaveable oatmeal, either. Old-fashioned oats (or rolled oats) are the only way to go.
I’m sure it is possible, but I haven’t tried so I cannot say for sure what modifications you would need to make, if any. If you do try, make sure to use gluten-free flour that is meant to replace all-purpose flour for baking. The 1-to-1 or cup-for-cup style flours are what I would personally use. And use certified gluten-free old-fashioned oats. As an aside, this is almost a vegan dessert, shy of the butter. I bet a vegan butter substitute like the Earth Balance sticks would work, although I haven’t tested them.
Yes you can. If you’d like to do that, double all ingredients and bake in a 9×13-inch baking pan or similar sized baking dish. The baking time will likely increase slightly, but not by much. Maybe 5 minutes or so, but keep an eye on it.
You can safely leave baked fruit desserts like this raspberry crisp on your counter for up to two days (tightly covered). After that, the crisp needs to be refrigerated.
Storage Instructions
At room temperature: Cover tightly and let sit on your counter for up to 2 days.
In the fridge: Fruit crisps last up to 5 days when chilled.
In the freezer: You can either freeze individual portions using small containers or freezer bags (messy, but it works!) OR you can bake the raspberry oat crisp in a freezer-safe pie plate or baking dish, let it cool to room temp after being baked, then wrap in a couple layers of plastic wrap and freeze. When ready to eat, that overnight and then baked in a 350ºF oven for about 15 to 20 minutes, or until reheated to your liking.
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Raspberry Crisp
Ingredients
- three 6-ounce containers fresh raspberries*
- ½ cup granulated sugar
- 2 to 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons cornstarch
- ½ to 1 teaspoon real vanilla extract or almond extract
- 6 tablespoon unsalted butter, cold and cubed small
- ½ cup light brown sugar, packed
- ½ cup old-fashioned whole rolled oats, do not use minute oats, quick cook, or steel cut
- ½ cup all-purpose flour
- ½ teaspoon salt, or to taste
- Whipped cream, whipped topping, or ice cream; optional for serving
Instructions
- Preheat oven to 350F. Spray a 9-inch pie dish very well with cooking spray; set aside.
- In a large bowl, add the raspberries, 1/2 cup granulated sugar, lemon juice, cornstarch, extract, and toss gently to combine until all white traces have disappeared; set aside.
- In a separate large bowl, add the butter, brown sugar, old-fashioned oats, flour, salt, and using two forks, cut the butter into the dry ingredients until small pea-sized clumps form and some sandy bits form; set aside. Tip – This is easiest if you dice or cube the butter into dime-sized pieces before adding it to the mixing bowl.
- Give the fruit another stir and turn mixture out into prepared pie dish, scraping out and including any juice that collected in the mixing bowl.
- Evenly sprinkle the crumble mixture over the fruit. Tip – It looks like a lot when sprinkling, but as the crisp bakes, it seeps down into the fruit and it turns out to be just the right amount.
- Place pie dish on a cookie sheet or baking sheet (insurance is case there’s an overflow in the oven) and bake for about 45 to 55 minutes, but start checking at about 40-45 minutes. Crisp should be bubbling quite vigorously near the edges of dish and bubbling to a lesser degree in center. Topping should be very lightly golden browned and set. Baking Tips – Baking time is a judgment call based on just how juicy your berries are or aren't, your oven, your baking dish, climate, etc. Don't pull the crisp out at the first signs of bubbling, let it go awhile. I baked this raspberry crisp for 55 minutes because my berries were quite ripe and leeched a lot of juice while baking, and I wanted some of the liquid to evaporate and "burn off". If you see the outer edge of the berries turning a light brown and congealing a bit, that's a sign it's ready to be pulled out. Also, dessert will set up dramatically as it cools, so keep in mind it may look fairly soupy/liquidy in the oven but that changes.
- Allow the crisp to cool for at least 30 minutes, or until it sets up, before serving with the topping of your choice, or as desired. Extra crisp will keep airtight at room temp for 2-3 days. If you plan to store it longer than that, I suggest keeping it airtight in the fridge for up to 5 days total. Tip – Note that crisp will not stay crispy on top layer after the first day, or after you cover or seal it airtight. The natural juices from the berries will cause the oatmeal to become softer (more soggy) as time passes. There is nothing you can do about it. It's not a great "keeper" and if making this for an event, plan to make it that day.
- Recipe adapted from Peach Raspberry Crisp and Blueberry Crisp
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Raspberry Recipes:
Fresh Peach Raspberry Crisp — This peach oatmeal crisp is impossible to resist! The sweet peaches contrast beautifully with the tart raspberries, and that crumble topping is SO good!
The Best Raspberry Bread – There are almost more raspberries than bread in my recipe for the BEST RASPBERRY BREAD!! You’ll want to make it over and over because it’s super soft and just bursting with juicy berries!
Raspberry Oatmeal Bars with Crumble Topping — These easy raspberry bars are made with a delicious oatmeal crumble topping. They require less than 10 minutes of hands-on prep and everyone loves these!
Mixed Berry Crumble Bars — Big buttery crumbles top the soft, juicy bars packed with blueberries, raspberries and strawberries! Easy, no mixer recipe that’s irresistible!!
Greek Yogurt Raspberry Muffins — EASY, soft, fluffy muffins bursting with fresh raspberries!! So moist thanks to Greek yogurt in the batter! Not overly sweet and perfect with a cup of coffee or tea!!
Raspberry Linzer Cookies — Linzer cookies are the ultimate sandwich cookies! A layer of raspberry jam is tucked in between two buttery, nutty cookies and dusted with powdered sugar! Great Christmas cookies that are perfect to serve at your holiday parties or to include in cookie exchanges!
Absolutely delicious. I used frozen raspberries and increased to 4 cups. It came out perfect!
Thanks for the 5 star review, Judy, and I am glad this was absolutely delicious with 4 cups of frozen raspberries!