Description
This classic Black Raspberry Crisp is bursting with juicy fruit flavor and topped with a buttery oat crumble. It’s warm, comforting, and the perfect dessert to serve with a scoop of vanilla ice cream.
Ingredients
For the filling:
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4 cups black raspberries (fresh or frozen)
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½ cup granulated sugar
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1 tablespoon cornstarch
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1 teaspoon lemon juice
For the crisp topping:
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¾ cup rolled oats
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½ cup all-purpose flour
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½ cup brown sugar
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½ teaspoon cinnamon
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¼ teaspoon salt
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½ cup cold unsalted butter, diced
Instructions
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Preheat oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish.
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Make the filling: In a bowl, toss black raspberries with sugar, cornstarch, and lemon juice. Pour into prepared dish.
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Make the topping: Combine oats, flour, brown sugar, cinnamon, and salt. Cut in butter using a fork or hands until crumbly.
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Assemble & bake: Sprinkle topping evenly over fruit. Bake for 35 minutes, or until bubbly and golden.
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Cool slightly before serving warm with vanilla ice cream.
Notes
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If using frozen berries, do not thaw—just add 1 extra teaspoon of cornstarch.
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Add chopped nuts (like pecans or almonds) to the topping for added crunch.
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Store leftovers in the fridge and reheat in the oven or microwave.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 290 kcal
- Sugar: 25g
- Sodium: 100
- Fat: 13g
- Saturated Fat: 8g
- Carbohydrates: 42 g
- Fiber: 5
- Protein: 3g