Description
A delightful Raspberry Crisp that combines fresh raspberries with a buttery oat topping, perfect with a scoop of ice cream.
Ingredients
- Fresh Raspberries (4 cups)
- Granulated Sugar (¾ cup)
- Lemon Juice (2 tablespoons)
- Oats (1 cup)
- All-Purpose Flour (½ cup)
- Brown Sugar (½ cup)
- Unsalted Butter (½ cup, melted)
- Cinnamon (½ teaspoon)
- Salt (a pinch)
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare the raspberry filling by tossing fresh raspberries with granulated sugar and lemon juice in a large mixing bowl.
- Transfer the filled raspberries into an 8×8 inch baking dish, spreading them out evenly.
- Make the crisp topping by combining oats, flour, brown sugar, melted butter, cinnamon, and salt in a separate bowl.
- Assemble the crisp by sprinkling the topping evenly over the raspberry layer.
- Bake for about 30-35 minutes until the top is golden brown and the raspberries are bubbling.
- Cool for about 10 minutes and serve warm with ice cream or whipped cream.
Notes
You can substitute fresh raspberries with frozen ones if needed. Adjust sweetness according to your taste.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 30mg
Keywords: raspberry crisp, dessert, easy dessert, baking, fruit dessert