Raspberry Crisp

This easy Raspberry Crisp is a summer dessert favorite made with sweet, juicy raspberries and a buttery golden crumble topping. It’s the perfect way to use fresh raspberries when they’re in season, serve it warm with a scoop of vanilla ice cream for a quick fruit dessert perfect for summer.

It is the height of summertime and fresh fruits are in abundance. I love this time of year when fresh fruit prices actually go down since they are ripe and in season. I found 12-ounce packages of raspberries for only $2.79 at Costco, so I had to stock up.

We recently went to Northern California and visited Watsonville, where Driscoll’s berries are grown and devoured so much fresh fruit. I wanted to come home and create a recipe featuring only raspberries so they could truly shine.

Why you will love this Raspberry Crumble:

Easy and quick to make – No need to worry about complicated pie dough, the crisp comes together in minutes.
Perfect texture – Juicy fresh raspberries underneath a crunchy, buttery, sweet crumble topping.
Great for fresh or frozen raspberries – You can make it year-round with whatever you have on hand.

Fresh Raspberry Crisp Ingredients:

Fresh raspberries – The star of the show. Their natural tartness balances beautifully with the sweet crumble.
Granulated sugar + cornstarch – Sweetens and thickens the raspberry layer as it bakes, creating a luscious filling.
All-purpose flour – Helps bind the crumble topping.
Sugar – Adds the perfect amount of sweetness to the topping.
Butter – Melted into the dry topping ingredients to make everything golden and crisp as it bakes.
Cinnamon and salt – Add warmth and enhance the flavors.

How to make the Best Raspberry Crisp:

Preheat oven to 350°F. Lightly butter an 8×8-inch (or similar) baking dish.
Make the filling: In a medium bowl, gently toss raspberries with 1-2 Tablespoons of sugar and cornstarch. Pour into baking dish.
Make the topping: In another bowl, combine flour, remaining sugar, salt, and egg. Cut in 2 Tablespoons of butter using a fork, pastry blender, or fingers until it forms a crumbly mixture. The dough will be crumbly. Sprinkle all over the raspberries.
Melt the Butter. In a microwave-safe bowl, add 6 Tablespoons of butter and melt in the microwave. Drizzle the melted butter all over the topping.
Bake for 30-38 minutes, or until the topping is golden and the filling is bubbling at the edges. Watch carefully to ensure the topping doesn’t get too brown.
Cool for 10-15 minutes before serving to allow the filling to thicken slightly.
Serve warm with vanilla ice cream or whipped cream.

My favorite pan to use is this Staub Rectangular Baking Dish.

Frequently Asked Questions (FAQ’s):

Can I use frozen raspberries instead of fresh?
Yes! No need to thaw them. Just increase the baking time by 5–10 minutes and add 2 extra teaspoons of cornstarch to avoid excess liquid.

Can I make this ahead of time?
You can prep the filling and topping separately, store them in the fridge, and assemble and bake just before serving.

Can I add other fruits to this crisp?
Absolutely! Raspberries pair well with peaches, blueberries, or blackberries. Keep the total fruit amount the same.

How do I make this gluten-free?
Use a 1:1 gluten-free flour blend for a delicious gluten-free dessert.

Can I make this in a cast iron skillet?

Absolutely! A 10-inch skillet works beautifully and keeps the cobbler warm longer.

How do I store leftovers?

Store in the refrigerator, covered, for up to 3-4 days. Reheat in a 350°F oven for about 10 minutes to re-crisp the topping.

Popular Crisp Recipes:

Peach Crisp

Strawberry Crisp

Berry Crisp

Cherry Cobbler

More Raspberry Recipes:

Raspberry Cream Pie

Lemon Raspberry Cake

Raspberry Cheesecake Squares

Raspberry Sweet Rolls

Raspberry Crisp

By: Modern Honey® – www.modernhoney.com Fresh raspberries topped with a sweet and buttery crisp topping. Prep Time: 10 minutes minutes
Cook Time: 35 minutes minutes
Servings: 6

Ingredients

3 1/2 to 4 cups Raspberries
1 to 2 Tablespoons Sugar
1 Tablespoon Cornstarch

Crisp Topping:

1 cup + 2 Tablespoons Flour
1 cup + 2 Tablespoons Sugar
1/4 teaspoon Salt
1 large Egg
8 Tablespoons Butter (divided, read instructions)
Vanilla Ice Cream

Instructions

Preheat oven to 350°F. Lightly butter an 8×8-inch (or similar) baking dish.
Make the filling: In a medium bowl, gently toss raspberries with 1-2 Tablespoons of sugar and cornstarch. Pour into baking dish.
Make the topping: In another bowl, combine flour, remaining sugar, salt, and egg. Cut in 2 Tablespoons of butter using a fork, pastry blender, or fingers until it forms a crumbly mixture. The dough will be crumbly. Sprinkle all over the raspberries.
Melt the Butter. In a microwave-safe bowl, add 6 Tablespoons of butter and melt in the microwave. Drizzle the melted butter all over the topping.
Bake for 30-38 minutes, or until the topping is golden and the filling is bubbling at the edges. Watch carefully to ensure the topping doesn't get too brown.
Cool for 10-15 minutes before serving to allow the filling to thicken slightly
Serve warm with vanilla ice cream or whipped cream.

Notes

Can I use frozen raspberries instead of fresh?
Yes! No need to thaw them. Just increase the baking time by 5–10 minutes and add 2 extra teaspoons of cornstarch to avoid excess liquid. Can I make this ahead of time?
You can prep the filling and topping separately, store them in the fridge, and assemble and bake just before serving. Can I add other fruits to this crisp?
Absolutely! Raspberries pair well with peaches, blueberries, or blackberries. Keep the total fruit amount the same.

Nutrition information is automatically calculated, so should only be used as an approximation.