If you’re looking for an easy raspberry dessert, you have got to try this Raspberry Crisp! It’s made with fresh raspberries and topped with a buttery oat crumble that bakes up golden and crisp.So simple, so good, and even better with a scoop of vanilla ice cream on top! More of a blackberry fan? Check out my easy Blackberry Crisp Recipe! Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe Ingredients & Substitutions Raspberries: I love using fresh raspberries when they are in season (typically summertime, June through August).And, in this raspberry crisp, the fresh berries give the crisp the best texture and flavor.

I love how they bake up juicy, but not watery.Cornstarch: The cornstarch helps thicken the fruit juices as the raspberries bake, so your crisp filling is juicy, but not soupy.Lemon Juice: The lemon juice adds a little brightness and helps balance the sweetness.

But, it’s totally optional.The crisp will still taste great without it! Oats: For the best oat topping, use old-fashioned oats (also called rolled oats).They give the crisp a hearty texture and classic flavor.

You can use quick oats in a pinch, but the topping may turn out softer and less crisp.Brown Sugar: I used light brown sugar in the topping to sweeten things up, so there’s no need to add extra sugar to the berries.Butter: I like to use unsalted butter in most of

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