Description

This Raspberry Crisp is a delightful dessert featuring fresh raspberries under a buttery, crumbly topping, baked to golden perfection for a warm and comforting treat.

Ingredients

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Filling

5 cups raspberries (fresh)
5 tablespoons cornstarch
3/4 cup granulated sugar

Topping

1/2 cup all-purpose flour
1/4 cup brown sugar
1/4 cup unsalted butter (cut into cubes)

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Instructions

To make the filling:
Preheat the oven to 350°F. Spray a 9×9-inch baking pan with nonstick cooking spray and set it aside.
Toss the raspberries, cornstarch, and granulated sugar in a large mixing bowl until combined. Scoop the raspberries out of the mixing bowl and spread them evenly into the baking pan. Then evenly spread the remaining sugar and cornstarch mixture from the bowl over the berries in the pan.
To make the topping:
Mix the flour and brown sugar together in a mixing bowl and then cut in the butter until well combined. Pinch and squeeze the mixture with your hands to form crumbs. Evenly sprinkle the crumbs on top of the berry mixture in the pan.
Bake for about 40 minutes until the crisp starts to bubble in the center. Remove from the oven and let it cool for 5 minutes. Serve warm with vanilla ice cream and enjoy!

Notes

Let the crisp cool for 5 minutes after baking before serving.
Serve warm with vanilla ice cream for best enjoyment.