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Treat your loved ones to a delightful Valentine’s Day dessert with this easy Raspberry Crisp recipe. Made with fresh raspberries and a sweet, buttery topping, it’s the perfect mix of tangy and sweet!
While I’ve always loved a good fruit pie, mastering the art of pie crust just isn’t my forte—trust me, I’ve tried! Years ago, I decided to leave pie-making to the experts and turned my attention to fruit crisps instead. Crisps offer the same irresistible, gooey fruit filling but with a golden, crumbly topping that adds a delightful texture all its own. It’s not a pie, but it might just be the next best thing! Keep reading to discover how simple it is to make this raspberry crisp recipe, plus some handy tips to make it perfect every time.
How To Make
- Preheat the oven to 350 degrees F.
- In a large bowl, place the washed raspberries, 1/4 cup flour, and 1/4 cup sugar.
- Toss well until berries are covered. Set aside.
- In a medium bowl, place 1/2 cup of each: brown sugar, white sugar, flour, oats, and sliced almonds. Add pinch of salt.
- Toss with a fork until mixed well.
- With a fork or your clean hands, combine the softened butter with the sugar/flour mixture. Make sure all the butter is incorporated.
- Place the berries in a 9 x 9 inch baking dish that has been prepared with non stick spray.
- Using your fingers, crumble the topping on top of the berries.
- Place the baking dish on a large cookie sheet.
- Bake for 35 minutes.
- When done, the berries will be bubbly and the top will be lightly toasted.
- Cool completely so the raspberries can set up.
- Spoon into bowls. Serve with whipped cream or ice cream.
- Cover and refrigerate any leftover crisp.
Raspberry Crisp Recipe Tips
- Any kind of your favorite fruit can be substituted for the raspberries. Another idea is to combine two or three different fruits for a medley crisp. The sky is the limit!
- The best thing about using raspberries is that there is no peeling or chopping involved. Other easy fruits with no prep are blueberries and blackberries. Cranberries are also a good choice, but since they are tart, it’s a good idea to increase the sugar amount.
- The jury is still out on whether frozen raspberries work well in this dessert, as opinions vary. While I haven’t tried it myself, some recipes suggest it’s fine, though the consistency may be a bit looser. One reader shared their tip for success with frozen fruit: “I use frozen fruit in crisps all winter long. I add 1 tablespoon of cornstarch to the flour and sugar mixture, let it sit for about 15 minutes, gently stir again, and proceed with the recipe. It works beautifully!”
- If you try it with frozen raspberries or have experience with a similar recipe, let us know how it turns out!
- It’s almost impossible, but for best results, try very hard to let this raspberry crisp cool completely before serving. It takes that long for the fruit layer to set up. Minimum wait time is 30 minutes, and just know that the fruit layer will be slightly runny if you serve it while still warm. (Which I have done before, and honestly, it’s still delicious!)
- Cover and refrigerate any leftover raspberry crisp. It lasts for 2 to 3 days. Just scoop a serving into a bowl, and microwave to reheat.
- Definitely serve this raspberry crisp recipe with ice cream, Cool Whip, or whipped cream.
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The Perfect Valentine’s Day Dessert
This raspberry crisp recipe is perfectly sized for a 9×9-inch baking pan, but when baked in a heart-shaped dish, it transforms into a stunning Valentine’s Day dessert. A few years ago, I treated myself to the Emile Henry Ruffled Heart Dish, and it has become a favorite—especially for Valentine’s celebrations. I loved it so much that I gifted one to both my daughter and daughter-in-law last year. It’s a thoughtful gift for yourself or someone special! Even if Valentine’s Day isn’t a big occasion for you, this dessert is a simple yet heartfelt way to surprise your family.
Raspberry Crisp Recipe
Ingredients
For the fruit layer
- 24 ounces fresh raspberries
- 1/4 cup sugar
- 1/4 cup flour
For the crisp topping
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1/2 cup flour
- 1/2 cup oats (quick or old fashioned)
- 1/2 cup sliced almonds
- pinch of salt
- 1/2 cup butter (cut into 8 slices and softened)
Instructions
- Preheat the oven to 350 degrees F.
- In a large bowl, place the washed raspberries, 1/4 cup flour, and 1/4 cup sugar.
- Toss well until berries are covered. Set aside.
- In a medium bowl, place 1/2 cup of each: brown sugar, white sugar, flour, oats, and sliced almonds. Add pinch of salt.
- Toss with a fork until mixed well.
- With a fork or your clean hands, combine the softened butter with the sugar/flour mixture. Make sure all the butter is incorporated.
- Place the berries in a 9 x 9 inch baking dish that has been prepared with non stick spray.
- Using your fingers, crumble the topping on top of the berries.
- Place the baking dish on a large cookie sheet.
- Bake for 35 minutes.
- When done, the berries will be bubbly and the top will be lightly toasted.
- Cool completely so the raspberries can set up.
- Spoon into bowls. Serve with whipped cream or ice cream.
- Cover and refrigerate any leftover crisp.
Nutrition information is automatically calculated, so should only be used as an approximation.
If you make this recipe, and love it, please come back to leave a comment and a 5-star review. I would really appreciate it, and it would help me so much. Thank you!
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Oh my goodness! This sounds amazing! I am definitely making this.
This recipe sounds yummy! Would love to try it with blueberries. Any idea if this could be made without the nuts for someone allergic to nuts? If so, would any substitutions have to be made? Thank you so much.
Yes! Just leave the almonds out, and add a little more oatmeal and brown sugar. Blueberries would be delicious!
I was scrolling down to ask this same question. Wonderful. Thanks so much!
Thanks for the idea! In the UK we call these ‘crisps’ crumbles (‘Crisps’ are your ‘chips’ and our ‘chips’ are your ‘fries’! So confusing!!! 🤣🤣🤣) I love a fruit crumble. You’ve reminded me I have blackberries in the freezer from Autumn (fall!) so I think I’ll do a Valentines blackberry crumble. Not sure yet whether that’ll be with cream, ice cream or custard though!
This is both beautiful & delicious!! Thanks for sharing!!
When it’s at its peak, I freeze peaches, cherries and berries. So I use frozen fruit in crisps all winter long. I add 1Tablespoon of corn starch to the flour & sugar mixture and let it sit for about 15 minutes, gently stir one more time and continue as the recipe states. It works beautifully.
Oh my gosh Teresa…thank you for this. I will add your advice to the post. You are the best!
Looks yummy! I’ve never made raspberry crisp before, but raspberries are one of my most favorite fruits! Thanks for sharing the recipe.