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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.

Recipe Summary

20 mins
35 mins
55 mins
1 9-inch crisp


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch baking dish.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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

441 calories; protein 4.7g; carbohydrates 78.6g; fat 13.2g; cholesterol 30.5mg; sodium 169.9mg. Full Nutrition