Description
This Raspberry Crisp brings together the juicy tang of raspberries and a crunchy topping, making it an easy and delicious dessert perfect for any occasion. Serve warm with vanilla ice cream for an irresistible treat!
Ingredients
Scale
- 3 1/2 to 4 cups raspberries
- 1 to 2 tablespoons sugar
- 1 tablespoon cornstarch
- 1 cup + 2 tablespoons flour
- 1 cup + 2 tablespoons sugar
- 1/4 teaspoon salt
- 1 large egg
- 8 tablespoons butter (divided)
- Vanilla Ice Cream
Instructions
- Preheat your oven to 350°F and lightly butter an 8×8-inch (or similar) baking dish.
- Prepare the filling by gently tossing the raspberries with 1-2 tablespoons of sugar and cornstarch in a medium bowl, then pour them into the baking dish.
- For the topping, mix the flour, remaining sugar, salt, and egg in another bowl. Cut in 2 tablespoons of butter until the mixture becomes crumbly and sprinkle it over the raspberries.
- Melt the remaining 6 tablespoons of butter in a microwave-safe bowl and drizzle it over the topping mixture.
- Bake for 30-38 minutes or until the topping is golden and the filling starts bubbling at the edges. Keep an eye on it to avoid over-browning.
- Let it cool for 10-15 minutes before serving, which helps the filling thicken a bit.
- Serve warm with a scoop of vanilla ice cream or whipped cream.
Notes
For a sweeter filling, increase sugar in the raspberry mixture.
Feel free to substitute other berries for a mixed berry version.
This crisp can be made ahead of time and reheated just before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 20g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 50mg