Description
This classic Raspberry Crisp features a juicy, sweet-tart raspberry filling topped with a buttery oat and walnut crumble. Baked to golden perfection, this dessert is perfect served warm or at room temperature and makes a delightful treat for any occasion.
Ingredients
Filling
- 4 cups raspberries
- ⅓ cup granulated sugar
- 1 tablespoon cornstarch
Topping
- ½ cup old fashioned oats (for pureeing)
- ¾ cup old fashioned oats
- ¼ cup walnuts, finely chopped
- ¼ cup brown sugar
- ¼ cup salted butter, melted
- ½ teaspoon ground cinnamon
- ⅛ teaspoon salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the crisp.
- Prepare Oat Flour: Place half a cup of the old fashioned oats into a food processor and pulse until it becomes a very fine, flour-like texture. This adds a smooth texture to the topping.
- Mix Topping Ingredients: In a bowl, combine the finely ground oats, the remaining ¾ cup oats, chopped walnuts, brown sugar, cinnamon, salt, and melted butter. Stir well until all ingredients are thoroughly mixed to form the crisp topping.
- Prepare the Filling: In a separate bowl, gently toss the raspberries with granulated sugar and cornstarch until evenly coated. This helps thicken the filling during baking.
- Assemble the Crisp: Lightly grease an 8×8-inch baking dish. Spread the coated raspberries evenly in the dish. Sprinkle the oat topping evenly over the raspberries to cover them completely.
- Bake: Place the baking dish in the preheated oven. Bake for 35 to 45 minutes until the topping is lightly browned and the filling is bubbly around the edges.
- Cool and Serve: Remove the crisp from the oven and allow it to cool slightly. Serve warm or at room temperature for a comforting dessert experience.
Notes
- Use fresh or frozen raspberries; if frozen, do not thaw before assembling to prevent excess moisture.
- For a nuttier flavor, toast the walnuts lightly before chopping.
- The cornstarch in the filling helps thicken the juices released by the berries during baking.
- Store leftovers covered in the refrigerator for up to 3 days and reheat before serving.
- Optional: Serve with vanilla ice cream or whipped cream for an extra indulgence.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
