Fresh Raspberry Crisp Recipes

JACKIE'S OLD-FASHIONED RASPBERRY CRISP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch baking dish.
• 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.
• 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.
• 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.
• Press 1/2 of the crumb mixture into the bottom of the prepared baking dish. Spread the raspberry mixture on top and sprinkle with the remaining crumb mixture.
• Bake in the preheated oven until the top is golden brown, 25 to 30 minutes.

PEACH AND RASPBERRY CRISP

Steps:

• Preheat the oven to 350 degrees F. Butter the inside of a 10 by 15 by 2 1/2-inch oval baking dish.
• Immerse the peaches in boiling water for 30 seconds, then place them in cold water. Peel the peaches and slice them into thick wedges and place them into a large bowl. Add the orange zest, 1/4 cup granulated sugar, 1/2 cup brown sugar, and 2 tablespoons of flour. Toss well. Gently mix in the raspberries. Allow the mixture to sit for 5 minutes. If there is a lot of liquid, add 1 more tablespoon of flour. Pour the peaches into the baking dish and gently smooth the top.
• Combine 1 1/2 cups flour, 1 cup granulated sugar, 1/2 cup brown sugar, salt, oatmeal, and the cold, diced butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is pea-sized and the mixture is crumbly. Sprinkle evenly on top of the peaches and raspberries. Bake for 1 hour, until the top is browned and crisp and the juices are bubbly. Serve immediately, or store in the refrigerator and reheat in a preheated 350 degree F oven for 20 to 30 minutes, until warm.

RASPBERRY CRISP

Steps:

• Crush 1 cup berries; add enough water to measure 1 cup.
• In saucepan, mix sugar and cornstarch; stir in raspberry mixture.
• Bring to a boil; cook and stir for 2 minutes.
• Remove from heat, stir in remaining berries.
• Cool.
• In bowl, combine oats, flour, brown sugar and baking soda.
• Cut in butter to make crumbs.
• Press half into a greased 9x9 baking dish.
• Spread with berries.
• Sprinkle with remaining crumbs.
• Bake at 350* for 25 minutes.

RASPBERRY CRISP

Steps:

• Preheat oven to 350 degrees.In a medium bowl, combine (rinsed) raspberries, corn starch, 2/3 cups sugar, and vanilla. Stir and set aside.In a separate bowl (or food processor) combine flour, 1/4 cup sugar, brown sugar, oats, pecans, dash of salt, and butter pieces. Cut together with a pastry cutter (or pulse in food processor) until mixture resembles coarse crumbs.Add berry mixture to a small baking dish or pie pan. Sprinkle topping mixture all over the top. Bake for 25 to 30 minutes, or until topping is golden brown. Allow to sit for ten minutes before serving. Scoop out with a spoon and top with sweetened whipped cream or vanilla ice cream.

PEACH RASPBERRY CRISP

Steps:

• Preheat oven to 350F. Spray a 9-inch pie dish very well with cooking spray; set aside.
• In a large bowl, add the peaches, raspberries, 1/2 cup granulated sugar, cornstarch, and toss gently to combine until all white traces have disappeared; set aside.
• In a separate large bowl, add the butter, brown sugar, oats, flour, cinnamon, optional salt, and using two forks or your hands (I find my hands work best and it's the easiest), cut the butter into the dry ingredients until small pea-sized clumps form and some sandy bits form; set aside.
• Give the fruit another stir and turn mixture out into prepared pie dish, scraping out and including any juice that collected in the mixing bowl.
• Evenly sprinkle the crumble mixture over the fruit. It looks like a lot when sprinkling, but as the crisp bakes, it seeps down into the fruit and it turns out to be just the right amount.
• Place pie dish on a cookie sheet (insurance is case there's an overflow in the oven) and bake for about 45 to 48 minutes, but start checking at about 35 minutes. Crisp should be bubbling quite vigorously near the edges of dish and bubbling to a lesser degree in center. Topping should be very lightly golden browned and set.
• Place pie dish on a wire rack to cool for at least 20 minutes, or overnight, before serving. I prefer crisp to set up for a few hours or overnight, but it can be served warm.
• Optionally serve with whipped cream, whipped topping, or ice cream.

FRESH RASPBERRY CRISP

Steps:

• Preheat oven to 350 degrees. Spray a 9 x 9-inch baking pan with non-stick spray. Set aside. Add raspberries to a large bowl followed by sugar and cornstarch. Toss to combine, then add berries to the baking dish and distribute the sugar/cornstarch mixture that's left in the bowl over the fruit. Make the topping by mixing the flour and brown sugar together in a medium bowl. Cut in the flour using a pastry blender, two knives or your fingers, until the butter is well distributed. Then pinch and squeeze the topping mixture with your fingers to make nice crumbs. Sprinkle the crumbs over the berries. Bake for 35-45 minutes or longer, until the middle of the crisp is bubbling. Serve warm with a scoop of vanilla ice cream or sweetened whipped cream.

RASPBERRY CRISP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
• Gently toss raspberries with sugar and flour in a large bowl. Pour into the prepared baking dish.
• Combine oats, flour, brown sugar, and coconut in another large bowl. Cut in cold butter with 2 knives or a pastry blender until the mixture resembles coarse crumbs. Lightly sprinkle the crumb mixture over the berries.
• Bake in the preheated oven until golden brown, 30 to 40 minutes. Let cool.

FRESH RASPBERRY BARS

Steps:

• Pre-heat the oven to 350°F. Spray an 8-inch square baking pan with non-stick spray.
• Stir together the flour, oats, brown sugar, baking soda and salt. Stir in the melted butter. The mixture will look like damp sand but it will hold together if you pinch it.
• Press half of the mixture into the prepared baking pan. (Make sure to press it firmly)
• Bake for 12 to 14 minutes until it is slightly puffy.
• While the crust is baking, prepare the filling.
• Place the raspberries in a mixing bowl.
• Combine the sugar, cornstarch and lemon zest until well blended. Add the lemon juice to the raspberries then fold in the sugar/cornstarch mixture. Let the raspberry mixture sit for 5 to 10 minutes while the crust bakes down.
• Spread the raspberry filling over the baked crust.
• Sprinkle the remaining oatmeal crumble over the raspberries.
• Bake for 35 to 40 minutes until the raspberry juices are bubbling at the edges and the crumble crust is golden brown.
• Let the raspberry crumble bars cool completely before slicing.

FRESH RASPBERRY CRISP

Steps:

• Crush 1 cup raspberries; add enough water to measure 1 cup. In a saucepan, combine sugar and cornstarch; stir in raspberry mixture until well blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in remaining raspberries. Cool. , In a large bowl, combine oats, flour, brown sugar and baking soda. Cut in butter until mixture resembles coarse crumbs. Press half of the crumbs into a greased 9-in. square baking dish. Spread with cooled berry mixture. Sprinkle with remaining crumbs. , Bake at 350° for 25-30 minutes or until top is lightly browned. Serve warm with whipped cream.

HEALTHY RASPBERRY CRISP

Steps:

• Preheat the oven to 350℉. Grease an 8x8 baking dish or 4 individual ramekin dishes.
• In a mixing bowl combine the raspberries, cornstarch, and 2 teaspoons of maple syrup. Pour into the greased baking dish.
• In a separate mixing bowl mix the oats, cinnamon, baking powder, salt, walnuts, chia seeds, butter, and the remaining maple syrup.
• Stir this milk into the oat mixture until mixed and pour over the raspberries.
• Bake for 25 minutes or until the raspberries begin to bubble and the crisp begins to turn golden brown. Let sit for 10 minutes before servings.

RASPBERRY CRISP

Steps:

• In a large bowl, gently toss raspberries with sugar and 3 tablespoons flour. Transfer to a greased 9-in. square baking dish. , In another large bowl, combine the oats, brown sugar and remaining flour; cut in butter until the mixture resembles coarse crumbs. Sprinkle over berries. , Bake at 350° for 30 minutes or until golden brown.

RASPBERRY CRUMBLE BARS

Steps:

• Preheat oven to 350F.
• Mix the flour, oats, brown sugar and baking powder in a bowl. Stir in the melted butter until it forms a wet crumbly consistency.
• Take about two thirds of the crumble mixture and dump it into an ungreased 13x9 pan.
• Mix together the raspberries, sugar, flour and lemon juice so the raspberries are well coated.
• Spread the raspberry mixture evenly across the crumble base.
• Sprinkle the remaining crumble mixture evenly on top.
• Place in the oven and bake for 30-40 minutes.
• Cool on a wire rack and then cut into squares.