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Jackie's Old-Fashioned Raspberry Crisp

Rated as 5 out of 5 Stars

"From my mother's collection of favorite recipes comes a delicious raspberry crisp, akin to the Dutch apple pie baking style. Serve with whipped cream."
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55 m servings 441
Original recipe yields 8 servings (1 9-inch crisp)


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  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch baking dish.
  2. Crush 1 cup raspberries with a fork. Place crushed berries in a 1-cup liquid measuring cup and add enough water to bring back to 1 full cup.
  3. Combine sugar and cornstarch in a saucepan. Stir in raspberry-water mixture and bring to a boil. Cook, stirring occasionally, until thick, about 2 minutes. Reduce heat to a simmer. Stir in remaining 3 cups raspberries; remove from heat and allow to cool.
  4. Meanwhile, combine oats, flour, brown sugar, and baking soda in a bowl. Cut in butter with 2 knives or a pastry blender until the mixture resembles coarse crumbs.
  5. Press 1/2 of the crumb mixture into the bottom of the prepared baking dish. Spread the raspberry mixture on top and sprinkle with the remaining crumb mixture.
  6. Bake in the preheated oven until the top is golden brown, 25 to 30 minutes.


  • Cook's Note:
  • You may use margarine in place of butter, if preferred.

Nutrition Facts

Per Serving: 441 calories; 13.2 78.6 4.7 31 170 Full nutrition

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If you love raspberries, you are going to love this! I scaled this down to 4 servings and baked it in a 13" x 4" tart pan for 25 minutes. It's sweet and tart, and bursting with raspberry flavor....