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Fresh Raspberry Crisp

Fresh raspberry crisp with a juicy, sweet-tart raspberry filling and a buttery oat crumble that turns golden and bubbly. Bake in a 9-inch dish until the top is crisp and the berries bubble at the edges.
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Prep Time 15 minutes
Cook Time 40 minutes
cooling 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Raspberry Filling
  • 6 cup fresh raspberries
  • 0.5 cup granulated sugar
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
Crisp Topping
  • 1 cup old-fashioned rolled oats
  • 1 cup all-purpose flour
  • 0.75 cup brown sugar
  • 1 tsp cinnamon
  • 0.25 tsp salt
  • 0.5 cup unsalted butter, melted
Optional Serving
  • 1 serving vanilla ice cream optional
  • 1 garnish fresh raspberries optional garnish

Equipment

  • 1 sheet pan
  • 1 oven

Method
 

Prep and preheat
  1. Preheat the oven to 375°F (190°C). Place a sheet pan on the oven rack to catch drips for easier cleanup.
  2. Grease a 9-inch baking dish. This helps the raspberry filling release cleanly after baking.
Make the raspberry filling
  1. In a large bowl, combine raspberries, sugar, cornstarch, lemon juice, and vanilla. Stir until the berries look evenly coated with no dry cornstarch pockets.
  2. Transfer the raspberry mixture to the baking dish. Spread into an even layer so it bubbles consistently.
Make the crisp topping
  1. In another bowl, mix oats, flour, brown sugar, cinnamon, and salt. Toss to distribute the spices throughout the crumble.
  2. Stir in melted butter until crumbly. The mixture should clump slightly when pressed.
  3. Sprinkle topping evenly over the raspberry mixture. Cover the surface completely so the berries cook through under the crumble.
Bake, cool, and serve
  1. Bake for 35–40 minutes until golden brown and bubbly. You should see bubbling around the edges of the filling.
  2. Cool for 10 minutes before serving. The crisp topping will set slightly as it cools.
  3. Serve warm with vanilla ice cream if desired. Add fresh raspberries on top for extra berry brightness.

Notes

For the juiciest filling, don’t mash the raspberries when mixing—leave some whole berries so you get bursts of fruit. Store leftovers covered in the refrigerator for up to 3 days; reheat in the oven or toaster oven until warmed through (about 10 minutes). Freezing is not recommended because the crumble can soften after thawing. For a dairy-free swap, use plant-based butter in the topping (melted) for a similar crumbly texture.