Need a super simple Valentine’s Day dessert idea? Make this fresh raspberry crisp recipe and your family will love you! Delicious fresh berries and a crispy topping make this a sweet treat the whole family will love.
Even though I adore any kind of fruit pie, I’m not very good at making pie crust. Believe me, I have tried. Years ago, I decided to let the expert pie makers steal the show, and I started making fruit crisps instead. With a crisp, you get the delicious and gooey fruit layer, along with an amazing topping that provides a completely different texture. Definitely not a pie, but perhaps the next best thing! Read on to see how easy it is to make this raspberry crisp recipe, and get some helpful tips.
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 when it comes to whether or not you can use frozen raspberries in this dessert. Personally, I have never tried it. I looked online, and there are varying opinions. Some recipes say it’s fine, others say the consistency will be looser and runnier. If you try it, or have your own crisp recipe and know for sure, please let us know!
- UPDATE: I received this from a reader in regards to using frozen berries. Thank you so much!
- “I use frozen fruit in crisps all winter long. I add 1 Tablespoon 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.”
- 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 fits perfectly in a 9 x 9 inch baking pan…but by putting it in a specialty heart baking dish, it turns into a beautiful Valentine’s Day dessert. A few years ago, I treated myself to this Emile Henry Ruffled Heart Dish and I absolutely love using it, especially around Valentine’s Day. Last year I bought one for my daughter and daughter-in-law. The dish makes a lovely gift, for yourself, or someone else! Even if you don’t normally celebrate Valentine’s Day, this dessert idea is something special you can make for your family…and if it’s a surprise, that’s even better.
- Pink ruffled heart dish
- blue plaid towel set (comes in several other colors)
- Liberty Blue vintage transferware
- large Pyrex bowl
- small Pyrex bowl
Raspberry Crisp Recipe
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)
- 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.