Raspberry Crisp: With Only 6 Ingredients! - Chopnotch (2024)

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.

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

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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.

Common Questions

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 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.

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