Description
This black raspberry crisp is a comforting and healthy dessert featuring tart, juicy berries under a golden oat topping. Easy to make and loaded with summer flavor.
Ingredients
Scale
Filling:
- 4 cups fresh or frozen black raspberries
- 1/3 cup granulated sugar (adjust to taste)
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch
- 1/2 teaspoon vanilla extract
Crisp Topping:
- 3/4 cup rolled oats
- 1/2 cup all-purpose flour (use almond or oat flour for gluten-free)
- 1/3 cup packed light brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 6 tablespoons cold unsalted butter, cubed
Instructions
- Preheat and Prep: Preheat oven to 350°F (175°C). Lightly grease an 8×8 or 9×9-inch baking dish.
- Make the Filling: In a bowl, combine black raspberries, sugar, lemon juice, cornstarch, and vanilla. Pour into baking dish.
- Prepare the Topping: In another bowl, mix oats, flour, brown sugar, cinnamon, and salt. Cut in cold butter until crumbly.
- Assemble and Bake: Sprinkle topping evenly over berries. Bake for 35–40 minutes until bubbling and golden brown.
- Cool and Serve: Let cool for at least 15 minutes before serving.
Notes
- For frozen berries: Add an extra teaspoon of cornstarch to thicken juices.
- Gluten-free version: Use almond or oat flour in place of all-purpose flour.
- Dairy-free: Substitute butter with coconut oil or vegan butter.
- Flavor twist: Add 1/2 tsp lemon zest or stir in chopped nuts or coconut to topping.
- Storage: Refrigerate up to 4 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 18g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 20mg
Keywords: Black Raspberry Crisp, Black raspberry recipes, old world raspberry bars, healthy raspberry dessert