Raspberry Crisp Recipes

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.

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.

TRIPLE BERRY CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside.
• In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9x13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries.
• Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.

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.

APPLE-RASPBERRY CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch square baking dish.
• In a large bowl, mix brown sugar and 1 tablespoon flour. Add sliced apples and raspberries; toss to coat. Spoon into baking dish. In a medium bowl, mix together oats, 1/2 cup flour, cinnamon and salt. Stir in butter until crumbly. Sprinkle over apple mixture.
• Bake in preheated oven for 50 to 55 minutes, or until topping is lightly browned. Serve warm.

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 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.

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.

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.

RHUBARB RASPBERRY CRISP

Steps:

• Heat oven to 350 degrees. Combine rhubarb, granulated sugar, and orange zest and juice in a large bowl. Stir to combine.
• In another bowl, combine flour, brown sugar, and cinnamon. Rub butter into flour mixture with your fingers until it is well incorporated and large crumbs form. Add oats and nuts and combine.
• Turn rhubarb into a 1 1/2-quart baking dish, scatter raspberries evenly over surface, and cover with crumb topping. Bake until topping is brown and crisp and juices are bubbling, about 45 minutes. Let cool slightly before serving.

RHUBARB RASPBERRY CRISP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine rhubarb, sugar, flour, lemon zest, cinnamon, nutmeg, and salt in a large bowl. Fold in raspberries.
• Beat eggs, half-and-half, and vanilla extract together in a small bowl. Mix into the fruit; pour into an 8x8-inch baking dish.
• Combine oats, brown sugar, butter, and cinnamon in a food processor; pulse until crumbly. Spoon evenly over the top of the fruit filling.
• Bake in the preheated oven until bubbling, 30 to 45 minutes. Serve warm or at room temperature.