Jackie's Old-Fashioned Raspberry Crisp
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.
- 4 cups fresh raspberries, divided
- ¼ cup water, or as needed
- ¾ cup white sugar
- 2 tablespoons cornstarch
- 1 ¾ cups quick-cooking oats
- 1 cup all-purpose flour
- 1 cup packed brown sugar
- ½ teaspoon baking soda
- ½ cup butter, softened
- 1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch baking dish.
- 2. 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.
- 3. 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.
- 4. 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.
- 5. 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.
- 6. Bake in the preheated oven until the top is golden brown, 25 to 30 minutes.
serving: 1 9-inch crisp
calories: 440.6 kcal
carbohydrates: 78.6 g
protein: 4.7 g
saturated fat: 7.5 g
cholesterol: 30.5 mg
sodium: 169.9 mg
fiber: 6.4 g
sugar: 48.6 g