Ingredients for Raspberry Crisp
- Fresh Raspberries
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- Quick Oats
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1 teaspoon baking soda
- 1/2 cup (1 stick) cold unsalted butter
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How to Make Raspberry Crisp
- Gently crush 1 cup fresh raspberries. Leave some whole for texture.
- Add enough water to the crushed raspberries to reach a total volume of 1 cup.
- In a medium saucepan, whisk together 1/2 cup granulated sugar and 2 tablespoons cornstarch.
- Stir in the raspberry mixture.
- Bring the mixture to a boil over medium heat, stirring constantly.
- Reduce heat to low and simmer for 2 minutes, or until the sauce has thickened.
- Remove from heat and gently stir in 1 cup whole fresh raspberries.
- Allow the raspberry filling to cool completely.
- In a large bowl, combine 1 1/2 cups rolled oats, 1/2 cup all-purpose flour, 1/2 cup packed brown sugar, and 1 teaspoon baking soda.
- Cut in 1/2 cup (1 stick) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Press half of the crumble mixture into the bottom of a greased 9x9 inch baking dish.
- Spread the cooled raspberry filling evenly over the crumble layer.
- Sprinkle the remaining crumble mixture over the filling.
- Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or until the topping is golden brown and the filling is bubbly.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
171g
Fat
33g
Carbs
23g