This old-fashioned raspberry crisp recipe is reminiscent of well-loved Dutch apple pies. It's full of a fruity filling and topped with a decadent sugar-crumb topping.
Preparation Time
20 mins
Cooking Time
35 mins
Total Time
55 mins
Calories
441 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch baking dish.
Step 2
Crush 1 cup raspberries with a fork. Place crushed berries in a 1-cup liquid measuring cup and add enough water to bring back to 1 full cup.
Step 3
Meanwhile, combine oats, flour, brown sugar, and baking soda in a bowl. Cut in butter with 2 knives or a pastry blender until the mixture resembles coarse crumbs.
Step 4
Bake in the preheated oven until the top is golden brown, 25 to 30 minutes.
Step 5
Combine sugar and cornstarch in a saucepan; stir in raspberry-water mixture and bring to a boil. Cook, stirring occasionally, until thick, about 2 minutes. Reduce heat to a simmer; stir in remaining 3 cups raspberries. Remove from heat and allow to cool.
Step 6
Press 1/2 of crumb mixture into the bottom of the prepared baking dish. Spread raspberry mixture on top and sprinkle with remaining crumb mixture.
