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valentines day dessert raspberry crisp in heart dish
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Raspberry Crisp Recipe

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. 
Course Dessert
Cuisine American
Keyword raspberry, raspberry cobbler, raspberry crisp
Prep Time 20 minutes
Cook Time 35 minutes
Cooling time 2 hours
Total Time 2 hours 55 minutes
Servings 8 servings
Calories 417kcal

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

Serving: 1serving | Calories: 417kcal | Carbohydrates: 58g | Protein: 6g | Fat: 20g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 107mg | Potassium: 285mg | Fiber: 8g | Sugar: 36g | Vitamin A: 383IU | Vitamin C: 22mg | Calcium: 79mg | Iron: 2mg